Yeah, sorry, this is yet another pancake recipe. But in all fairness I don’t have a working oven here in Ukraine and so was limited from doing many things that I might’ve been able to do with the large chunk of pumpkin I bought today at the bazaar (and I didn’t feel like making stew). These are rich, hearty pancakes made with fresh pumpkin puree — the only thing they lacked was a drizzle of maple syrup or melted chocolate…
–> UPDATE, Nov 2012: These have gotten rave reviews from my family, and were even requested for a post-swimming brunch! They can also be made (and are just as delicious) with butternut squash or sweet potato puree.
Pumpkin (or Butternut Squash) Pancakes (adapted from this recipe; makes 9-12 medium pancakes)
- 1/2 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1/2 cup cornmeal
- 1.5 tsp baking soda
- 1/4 tsp salt
- to taste: ground cinnamon, nutmeg, cloves, allspice (or any combination of those)
- optional: chopped walnuts
- 1 tbsp brown sugar
- 2 tbsp butter, melted
- 1.5 cups kefir, buttermilk, or milk (or some combination)
- 3/4 – 1 cup pumpkin, butternut squash, or sweet potato puree (homemade is best but canned would work fine)
- 1 egg
- Whisk together the dry ingredients.
- Separately, combine the wet ingredients, including the pumpkin puree.
- Add the wet to the dry ingredients and stir gently until just combined.
- Let the batter sit while you heat an oiled pan over low-med heat, then cook the pancakes for a few minutes on each side.