Recipe courtesy of Amy Dempster
Shopping List
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 farm-fresh eggs
- 2 tablespoons sugar
- 1 3/4 cup milk
- 1 tablespoon oil
- 1/2 cup fresh pumpkin puree
- Cooking spray
To make pumpkin puree: Heat oven to 400 degrees. Place whole pumpkin in for 10-15 minutes until soft enough to cut in half. Let cool for a bit and cut pumpkin in half. Place halves in a roasting pan face down. Add water to just cover the bottom of pan (continue to add water as it evaporates to prevent burning your pan). Roast until pumpkin is soft. Scoop flesh from skin and puree with a blender or mash by hand. Store extra in refrigerator or freeze.
Make It
- In a large bowl, sift together the flour, baking powder, salt, and pumpkin pie spice.
- Crack the eggs into a medium-size bowl.
- Add the sugar, milk, oil, and pumpkin puree. Whisk until well combined.
- Pour the "wet" over the "dry" ingredients. Stir until just mixed together. Lumps are okay!
- Carefully heat a griddle or frying pan on medium heat. Grease with cooking spray or butter.
- Ladel some of the pancake batter onto the pan into circle shapes.
- When bubbles form and start to pop on top and bottom is slightly browned, flip with spatula. Remove when 2nd bottom is brown.
- Serve with pure maple syrup.
