After a Monday night of leftovers and a Tuesday evening of Salmon Pie with roasted sweet potatoes and asparagus, I needed another fast meal which didn’t require me to go to the grocery store – and this was a recipe that I’ve been wanting to try for ages, borrowed from Dinner with Julie.
The reviews on these from the girls were so over the top that we couldn’t pinpoint whether or not the pancakes themselves were just that good, or if the idea of pancakes for dinner was blowing their minds, or if the fact that they could have as many as they wanted (and they did!) before and after soccer practice was simply bliss to 2, 4-years-olds. We do know that they were really good, and we had them for dinner last night with breakfast sausages – and the girls slept really well last night.
Pumpkin Pancakes (or Waffles)
1 c. EACH flour AND whole-wheat flour
1/4 c. packed brown sugar
2 t. EACH baking powder AND cinnamon
1/2 t. EACH baking soda AND ground ginger
1/4 t. EACH salt AND allspice
2 c. buttermilk AND 3 eggs AND 1 c. canned pumpkin
1/4 c. canola oil AND 2 t. vanilla
In a large bowl, whisk together all of the dry ingredients, form a well in the middle of it all and set aside. In a medium bowl whisk together all of the wet ingredients and then pour them into the dry, stirring to combine well.
For both waffles and pancakes, cook them as you normally would and keep them warm in a 200 oven until all have been cooked. We actually let the batter sit for about an hour while we took the girls to soccer and the pancakes were just as good before, as they were after the practice.