It’s Pancake Day! I used to love ‘breakfast for supper’ meals when I was kid, and I still do. Pancakes, French toast, a quick omelette – all good options when you don’t feel like putting in too much effort. I have two favourite pancake flavours. One is blueberry – so good with those juicy pops of blueberry goodness. And the other is this one, which I’ll be cooking this evening.
Pumpkin Spice Pancakes
2 cups flour ½ teaspoon salt
3 tablespoons brown sugar 1 ½ cups milk
2 teaspoons baking powder 1 cup canned pumpkin
1 teaspoon baking soda 1 large egg
1 teaspoon ground allspice 2 tablespoons vegetable oil
1 teaspoon ground cinnamon 2 tablespoons Apple Cider Vinegar
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
In a large bowl, whisk together the milk, pumpkin, egg, oil, and vinegar.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices.
Stir the dry ingredients into the wet just until combined.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or spoon the batter onto the griddle, approximately ¼ cup for each pancake.
Cook until bubbles form on top and edges appear dry, flip and cook other side.
Keep warm in oven until ready to serve.
What is your favourite ‘breakfast for supper’ treat?
