Saturday, November 12, 2011
The next two Saturdays I want to share a couple of "seasonal" pancakes for Thanksgiving. For me Thanksgiving means foods like pumpkin and cranberries. We are all familiar with these items in pies and relish but I always think how they would work in pancakes, my favorable breakfast food. So today here the first one.
Pumpkin Sweet Potato Pancakes
1/2 Cup pumpkin
1/2 Cup pureed sweet potato from a can in heavy syrup ( pour some of the heavy syrup in the food blender)
2 cups pancake mix
2 teaspoons baking powder
Add milk to get the right pancake batter consistency you like
I let the batter sit for 5 minutes to let the baking powder work
For a lighter pancake substitute 2 beaten egg whites for the baking powder.