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Sunday, April 10, 2016

double pumpkin pancake

Ingredients

  • Servings: 4
  • 1/2 cup finely chopped pumpkin seeds
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups milk
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 medium egg
  • 2 tablespoons white sugar
  • 1 teaspoon vegetable oil

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • heat a skillet over medium-low heat. cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
  • mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
  • heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. drop batter by large spoonfuls into the pan and cook until form and the edges are dry, about 2 minutes. flip and cook until browned on the other side, about 2 minutes. repeat with remaining batter.

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