A lady in Thomas' mom's ward made sweet potato pancakes for them a few weeks back. After receiving the recipe and golden reviews, we made pumpkin pancakes (historically one of Thomas' favourite types) from it. The original instructions mention that one can use sweet potatoes, pumpkin, apple sauce, carrots, squash, etc., substituting the appropriate pie spices. Needless to say (hence I'll say it), they turned out great. Luckily we had leftovers, because they're good for any meal and at any temperature.
Pumpkin Pancakes (makes 16)
1 1/2 C canned pumpkin
3 C flour
1 1/2 T baking powder
1 t salt
1 T spices (cinnamon, nutmeg, allspice...)
2 C milk
4 eggs
1/2 C brown sugar
4 T melted butter
1 T vanilla
- Mix the ingredients together thoroughly and let sit for a few minutes.
- Pour onto greased frying pan in 5" circles.
- Flip when slightly golden (don't overcook).
- Enjoy.
As a suggestion, try with
slug butter or Thomas' choice: powdered sugar and lemon juice.
