For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have your family wake up to these luscious pumpkin-walnut pancakes. Add some pure maple syrup and enjoy the moment. Happy Turkey Day!
Prep time: 10 minutes
Cook time: 10 minutes
Makes: Six to eight 5-inch pancakes
1 large egg
1 cup plus 2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup canned pumpkin
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground nutmeg
100% pure maple syrup (any brand)
1. In a 2 or 3-quart mixing bowl, combine the egg, milk, oil, vanilla extract, pumpkin, walnuts and the sugars.
2. Using a wire whisk or a fork, mix until ingredients are uniform.
3. Stir in the remaining ingredients – do not overmix.
4. On medium-high setting, heat a non-stick skillet (or a pancake griddle).
5. Once the skillet or griddle is heated, lower the setting.
6. Butter the skillet or griddle.
7. Immediately add 1/4-cup of the pancake batter onto the skillet or griddle, letting it spread to a 5-inch circle.
8. Continue forming 5-inch pancakes, leaving a one-inch space in between each one.
9. Cook the pancakes for about 2 minutes per side or until underside is light golden brown when lifted with a spatula.
10. Immediately serve the hot pancakes with pure maple syrup.
Note: Dollar-size pancakes are shown in photograph.
Text and Photograph ©2013 Nancy DeLucia Real