Adapted from All recipes.com
1 cups milk
2 tablespoon water
⅔ cup pumpkin puree ( I used homemade )
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar
1 ½ cups white whole wheat flour
1 tablespoons brown sugar ( Increase if you want sweeter pancake)
¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground allspice
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
- In a bowl, mix together the milk, pumpkin, egg, oil , brown sugar and vinegar. In another bowl combine the flour, baking powder, baking soda, allspice, cinnamon, cloves, nutmeg, cardamom, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. Serve hot.
I am linking this delicious pancake to Hearth and Soul Blog Hop hosted here.
Foodie Friends Friday
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.