This isn’t really the post I had planned for the weekend, but I managed to reproduce a good pumpkin pancake this morning, and wanted to document it. 🙂
Jordan’s Pumpkin Pancakes:
- 1 cup of Hungry Jack Complete Wheat Blends pancake mix
- 3/4 cup water ( just like the box calls for)
- 1/2 cup pumpkin puree, thinned
Mix the pancake mix with water as directed on the box.
Mix canned pumpkin with water until the consistency is roughly the same as the pancake batter.
Add 1/2 cup of the pumpkin mix to the pancake batter. Cook like you would a normal pancake, being aware that the pumpkin holds a lot of water so they are going to cook slower.
That felt really over-dramatic for some reason. All the same, writing this down is important! Heather really likes pumpkin things, and I knew pumpkin pancakes are possible. The problem is that the canned pumpkin can hold a lot of water before thinning down. For no good reason I never actually looked up a recipe for this, and just kind of winged it. The first time I tried this, things went rather well. In the subsequent three or four times I was unable to get a good water / pumpkin balance. Too much pumpkin makes the pancakes act like sponges. You can get a nice crust on the outside, but they will be runny in the middle still.
I think the secret is to mix water into the pumpkin before you add it to the pancakes, meaning you don’t have to mess with adding water to the entire batter mix. The other key seems to be not adding too much of the pumpkin mix. I was disappointed that the pumpkin flavor wasn’t prominent in the pancakes. Adding more pumpkin means adding more water, and the end result isn’t very pancake like. I think perhaps adding some cinnamon and nutmeg, or “pumpkin pie spice” might bring out the pumpkin flavor more, but I think a half-cup is the limit for actual pumpkin.
Now I have to remember to check my blog before I try to make these again. 🙂
-Jordan
Nelsons 