Sunday, October 12, 2014

Pumpkin Pancakes.


Remember the mornings?
Probably a Sunday.
The sun glints through
gently covered in frost.
A warm smell
of spice, 
draws you from 
a comfy cave.


Pumpkin Pancakes

time 15 minutes preparation, 20 minutes baking
yields 18-20 small pancakes

250g pumpkin puree
2 Tbsp. melted butter
75g pure maple syrup
2 eggs
500g buttermilk
1tsp. pure vanilla
100g all-purpose flour
80g whole-wheat flour
65g corn meal
45g whole oats
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
pinches of nutmeg, cloves & ginger

Slowly stir dry ingredients into wet until just combined.
Be careful not to over mix.
Pour onto preheated and buttered griddle or heavy saucepan.
Turn over pancake when bubbles start to appear on top. 
Top with warm maple syrup and toasted, chopped pecans.