Back in the days when I was making breakfast for the girls, I used to think that pancakes were only for weekends because no way was there time to make them on a school morning. And, there was definitely no way I was going to find time to make pancakes that involved me grating or chopping an apple.
These pancakes changed my mind.
I don’t know about anyone else, but I always seem to have a bit of pumpkin puree left over whenever I make pumpkin bread, or some other pumpkin recipe. I won’t throw it away, but it’s still never enough where I can easily figure out how to use it. But, when I found this recipe in Sunset magazine, I knew I had found a perfect and delicious way to use up that last bit of pumpkin.
The secret to making pancakes on a busy morning, I’ve discovered, without having to get up earlier than usual or making anyone late, is to have everything ready to go the night before (slap to the forehead). Prep the dry ingredients and set them in a covered bowl on the counter, and blend together the wet ingredients and set them in the refrigerator. Also set out the griddle or skillet you’ll be using so that everything is ready to go. In the morning, all that needs to be done is blend the wet ingredients into the dry, and for this recipe, peel and grate an apple in the five minutes it takes for a griddle or skillet to heat up. Voilà! Yummy, fresh, hot pancakes with no one late for school or an appointment, and no one grumpy because they had to get up too early.
Two of our three girls were not big pancake fans, but they both liked these and would eat three big pancakes with butter and maple syrup, so this recipe was made fairly frequently. I liked knowing the girls got a hot and healthy breakfast, on a school morning no less, and that I was able to use what I had on hand to make them – no special ingredients needed. I also liked that the recipe made nine pancakes, just enough for the girls’ breakfasts, although it would be a snap to double for a family meal. Brett and I enjoy pancakes for breakfast now and again these day, and canned pumpkin and an apple are already on our shopping list so we can enjoy these again!
PUMPKIN APPLE PANCAKES
- 1 large egg
- 1 cup milk
- 2 TBSP vegetable oil
- 1/2 cup pumpkin puree
- 1 cup flour
- 1 TBSP sugar
- 1 TBSP baking powder
- 1/4 tsp each salt, nutmeg and cinnamon
- 1 apple, peeled, cored and chopped or grated
- Butter and maple syrup
In a medium bowl, mix together flour, sugar, baking powder, salt, nutmeg and cinnamon. In a separate bowl, whisk together egg, milk, vegetable oil and pumpkin puree, then blend together with flour mixture. Heat a griddle or non-stick frying pan; as it heats peel, core and chop or grate apple and add to the batter. Spoon approximately 1/3 cup of batter onto hot griddle or pan to make each pancake, and cook, turning when edges are cooked and bubbles appear. Serve with butter and maple syrup, or the topping of your choice.