It’s that pumpkin-ish time of year. There are jack-o-lanterns on the table, ready for tonight. While I don’t usually do the “Pumpkin Spice” thing, I thought I’d make some spiced pumpkin pancakes for Halloween.
To prevent compromising on the flavor, make sure that your spices are fresh, which is why I use freshly ground cloves and freshly grated nutmeg.
Ingredients:
- 1 C Rice Flour
- 1/3 C Corn Starch
- 1/3 C Tapioca Starch
- 1/4 C Teff Flour
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp freshly grated Nutmeg
- 5-6 Cloves ground with 1 Tbs Sugar
- (or ~1/4 tsp of ground cloves)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Tbs Additional Sugar
- 2/3 C Canned Pumpkin Puree
- 1 Egg
- 1/3 C Melted Butter
- Milk (1 1/4 to 1 1/3 C)
- Cooking spray or oil to coat the pan
Combine the dry ingredients in the bowl and whisk together well.
(If you have it, the teff flour add’s a nice, nutty, whole-grain flavor, if you don’t have it just use extra rice flour instead.)
Add the pumpkin puree, egg, & butter.
Start mixing and slowly add milk until you get the consistency of pancake batter. Different pumpkin purees have different levels of moisture, so you just have to eyeball the milk. Beat well until fairly smooth.
Heat a skillet to medium hot and coat it well with cooking spray or oil. Leave a little extra space between the pancakes, since the batter will spread more as it warms up.
Enjoy with maple syrup, honey, or pumpkin butter.
Uncompromising Flavors 