A Recipe for Pumpkin Pancake
By J.M. Hirsch, THE ASSOCIATED PRESS
These aromatic pumpkin pancakes are made in the blender and are easy to start the night before. When you're ready to cook, simply add seltzer water and baking soda (which keep the pancakes light) to the blender.
DO-AHEAD PUMPKIN PANCAKES
Start to finish: 20 minutes active
Servings: 4 to 6
1 cup milk
1 tablespoon vegetable oil
1/2 cup pumpkin puree
1 3/4 cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 cup seltzer water
1 teaspoon baking soda
In a blender, combine the milk, oil, eggs and pumpkin puree. Blend until smooth. Add the flour, sugar, baking powder, pumpkin pie spice and salt.
Blend until smooth. Refrigerate, in the blender carafe overnight.
When ready to cook the pancakes, place the blender carafe back on the base. Add the seltzer water and baking soda and blend for 10 seconds.
Preheat the oven to 200 F. Heat a large skillet over medium.
Lightly coat the skillet with cooking spray, then ladle the pancake batter into the skillet, 1/4 cup for each pancake. Cook until the pancakes begin to bubble, about 2 minutes, then flip and cook until lightly browned.
Place the cooked pancakes on a baking sheet and place in the oven to keep warm. Repeat with remaining ingredients.