I had a half-can's worth of pumpkin puree to use up after making muffins last week, so I googled pumpkin pancakes and came across this recipe from one of my favorite sites (as you can see by the blog roll on the left).
I loved being able to use whole wheat flour and was able to make my own little blend of pumpkin spice mix - cinnamon, allspice and nutmeg - to throw into the mix. I didn't have cake flour on hand, but AP flour seemed to work just fine for the other 1/3 of the flour mix. I also had no buttermilk but made my own substitute - a handy little trick I learned from my brilliant sister-in-law when she and her kiddos came to stay with us for our wedding.
These pancakes were the perfect dinner for one -- hubby had a boys' night out, and I was craving sweets after a spinach-kale-apple juice smoothie earlier in the day from my favorite juice bar.
I highly recommend this recipe. (And I recommend a cast iron skillet and real butter!) Next time, I'm going to throw some chopped pecans into the batter -- if I can afford them!
These are great, but I'm really ready for another post on this blog.
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