Pumpkin-Oat Pancakes ~ posted by Julie in AK

Here is our hands-down, all-time favorite pancake recipe. The cook book has long since fallen apart, but is The Good Food Book by Jane Brody. If you use organic pumpkin, it will be even better. (Do a side by side taste test of organic pumpkin puree and regular. The regular has no taste!)

PUMPKIN-OAT PANCAKES (4 servings)

“wet” ingredients:
1/2 cup rolled oats
1 cup buttermilk
1 egg white
1 whole egg
1 T. oil
1/2 cup pumpkin puree
1/3 cup lowfat or skim milk

“dry” ingredients:
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 T. wheat germ
1 T. sugar (or to taste)
1 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon

1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes to soften.

2. Add the remaining “wet” ingredients, blending well.

3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add more milk if the batter is too thick.

4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.

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