Pumpkin Pie Pancakes
3 cups freshly ground whole wheat flour (I prefer “white wheat”)
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 cups pumpkin puree* or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
Mix dry ingredients in large bowl, making a hole in the center. Add pumpkin puree, buttermilk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle. I use coconut oil to grease the griddle—it’s healthy and it makes the pancakes smell and taste sweeter. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—we want these to be light and airy! Serve with warm applesauce* for a healthy breakfast that tastes like dessert! Serves 6 hearty eaters.
This can be in any form:
-raw milk that has soured (not pasteurized milk)
-1 tablespoon plain yogurt + water to make 1 cup
-1 3/4 teaspoon cream of tartar + milk to make 1 cup
-1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.
Rinse and cut your jack-o-lantern in half. Or use a fresh pumpkin. You can cook it whole and remove seeds afterwards, or cut it in half. Either way is fine. It doesn’t change the cooking time. Put in on a big baking tray in the oven at 350 degrees , cut side down, for an hour. Poke with a knife after an hour. When flesh is tender, scrape away from rind and blend until smooth in blender.
Fresh Orchard Applesauce
Wash and cut apples in quarters, removing core. Do not peel. Put in a big cooking pot with 1″ water in the bottom. Simmer for 30-45 minutes or until applies are tender. Blend in blender until smooth. Can add 1/2 tsp. cinnamon per blender. Serve warm.