Friday, September 18, 2009
Two nights ago I made pumpkin pancakes for dinner with Surry sausages. For those of you who are unfamiliar, Surry sausage is a smoked pork sausage that is dense, hammy, peppery and is a local product in the Tidewater of Virginia. The pumpkin came from one of five that we picked a few weeks ago. The pumpkins came up volunteer out of my compost heap. Last year's lumina went bad before I roasted it, so off "to feed the opossums" it went. Only the 'possums didn't get it, and we have pumpkin climbing over the carport and back fence. It's repaying us with a bounty of white pumpkins and the first one has delivered about 10 cups of roasted pumpkin meat which I've pureed.
1 cup all purpose flour
1 cup whole wheat flour
1 cup milk
1 cup pumpkin puree (you can use canned)
1/4 cup brown sugar
2 Tbsp baking powder
1/2 tsp cinnamon
Mix dry ingredients in a large bowl with a whisk. In a separate bowl, combine wet ingredients. Add wet ingredients to dry, whisk quickly, but leaving a few lumps is OK, over mixing can toughen. Cook on a hot greased surface (skillet or griddle).
Recommended accompaniment: maple syrup, applesauce, fried apples, whipped cream depending upon your fancy.
Note: mine came out thick - you may want more milk, also this makes a BUNCH, so may be better for a brunch with friends. Of course the canine friends are always happy to help clean up at my place.