©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Patch Pancakes

Victoria was looking through her favorite cookbook last night. She wanted to make Pumpkin Patch Pancakes in the morning. Of course this morning she ready to make her pancakes. She read the ingredients as I pulled them from the cabinet, pantry and fridge. We didn't make the Yogurt Cream that goes with this recipe. I didn't have any vanilla yogurt so Victoria just ate them with syrup.

2 apples (I used one granny smith)
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbs brown sugar
1 1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 egg
1 cup of fat free milk (I used whole)
1/2 cup canned pumpkin
1 tbs canola oil

1. Make the yogurt cream. Save until step 8. Put the apples on the cutting board with stem sides up. Use the sharp knife to cut each apple into quarters. Cut the core out of each apple quarter and throw away the cores. Cut the apples into 1/2 inch sticks. Save until step 6.

2. Put the all purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice, and salt into a medium bowl. Stir with a wooden spoon to mix.

3. Crack the egg into a small bowl. Beat with a whisk until yolk and white are mixed. Add the milk, pumpkin, and oil to the egg. Beat with a whisk until ingredients are well mixed.
4. Add egg mixture to the flour mixture. Stir with a wooden spoon until dry ingredients are wet. The batter should be somewhat lumpy.

5. Lightly coat a nonstick griddle or heavy skillet with nonstick cooking spray. Put the griddle or skillet on a burner. Turn heat to medium and let griddle get hot.

6. For each pancake, pour about 1/4 cup of the batter onto the hot griddle and use a rubber scraper to spread the batter into a 4 inch circle. Put one apple stick in the circle of batter so that the apple stick goes over the edge of the pancake. This will be the pumpkins stem. Cook over medium heat until pancakes have a slightly bubbly surface and the edges re slightly dry, about 2 minutes.

7. Turn the pancakes over with a pancake turner. Cook until bottoms are golden brown, about 2 more minutes. Remove pancakes from the griddle and put on the serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.

8. Serve warm pancakes with yogurt cream and any left over apple sticks.

Yogurt Cream: Put on 6 - 8 oz carton of vanilla low fat yogurt and 1/4 tsp pumpkin pie spice into a small bowl. Stir with spoon to mix. Makes about 2/3 cup.

Aren't they cute??

Victoria gave them a two thumbs up for taste and said she would make and eat them again!

This was also posted on her blog and copied here.  For her own protection, I did remove the pictures with her in them.

1 comment:

Mama said...

Those are positively adorable! I love EVERYTHING having to do with pumpkins. Thanks for sharing. :)

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