Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Foggy Bottom Pancakes
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- #103684
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups all-purpose (white) flour
1/3 cup whole-wheat flour
1/3 cup cornmeal
1/3 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2 eggs
2 cups buttermilk
1/3 cup canola oil
milk to thin, if necessary
real maple syrup, a must
sweetened cinnamon butter (optional)
warm, homemade applesauce (optional)
directions
In a large bowl, mix both flours, cornmeal, oats, baking powder, soda, salt and sugar.
In a separate bowl, beat together the eggs and mix in the buttermilk and oil. Combine them. Batter should be thick and creamy.
Pour about 1/4 cupful onto a hot, greased griddle for each pancake. Cook until bubbly on top, then turn once and cook until golden brown.
Serve with real maple syrup.
added by
mreed
nutrition data
Nutritional data has not been calculated yet.
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