At the risk of jumping on the pumpkin bandwagon — but, ‘tis the season! — I had a little bit of pumpkin puree left over from two batches of muffins I had baked. It was not enough to make more baked goods, but it was the perfect amount for these delicious fluffy pancakes.
Yield: 6 large pancakes
• 3/4 cup millet flour
• 1/4 cup oat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 egg
• 1/4 cup pumpkin puree
• 3/4 cup buttermilk
1. Mix all ingredients (in the order given) in a large batter bowl.
2. Pour batter in three batches of two cakes each onto a hot, oiled skillet. Cook cakes for 2 minutes per side.
3. Serve with your favorite toppings (like freshly whipped cream or a drizzle of homemade cranberry sauce!).
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