Saturday, April 30, 2011


Like most families, pancakes are a household staple for us on weekend mornings. These little cakes are good all by themselves, and even better with some maple syrup. Like everything else I make, I find myself compelled to sneak in some veggies. Pumpkin is great. I always have canned pumpkin, sweet potato and butternut squash in the cupboard. They can be used in sweet and savory recipes. Pumpkin is a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese. Makes about a dozen good-sized pancakes.

2 cups flour
3 ½ tsp. baking powder
1 tsp. salt
¼ cup sugar
1 tsp. cinnamon
¼ tsp. nutmeg
1 15-oz can pureed pumpkin
1 ¼ cups milk
1 tsp. vanilla
1 egg
3 Tbs. butter, melted
4 Tbs. powdered sugar

Mix all dry ingredients. Add the wet ingredients and mix until smooth. Pour ½ cup portions onto a greased pan and cook on medium-low heat until golden brown on both sides (you know it's time to flip when you start to see little bubbles form on the tops). Sprinkle with powdered sugar. Serve warm.

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