My seed collection from my Winter Luxury Pie pumpkin I purchased a few years back finally paid off and I was able to produce a couple of decent sized pumpkins which should provide me enough pumpkin goo (canned pumpkin) to make plenty of baked goods this fall. For those who have not made their own pumpkin goo the process is very easy…even easier this year with my new food processor (no need to add bit of water to help my struggling magic bullet I have used in the past)
So with about a gallon of pumpkin puree on hand I froze about 3/4 of it by spooning some into silicon muffin cups, freezing for a couple hours, adding to freezer bag and repeat.
With what I had left seemed like a good idea would be pumpkin pancakes which I made this morning with the following recipe.
- 1.5 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cup all purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2.5 teaspoons pumpkin spice (1 tsp allspice, 1 tsp cinnamon, ½ teaspoon ginger)
- ½ teaspoon salt
- Mix milk, pumpkin, egg, oil and vinegar in bowl.
- In separate bowl combine flour, sugars, baking powder, baking soda, spices, and salt and stir until well combined.
- Stir flour mixture into pumpkin mixture and mix just enough to combine (over mixing can lead to chewy pancakes)
- Heat a griddle or frying/cast iron pan on medium-high heat and pour ¼-1/3 cup of batter into pan and flip when brown and serve.