NOTES: Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip. PREP AND COOK TIME: About 45 minutes.
- * 1 cup all-purpose flour
- * 2 tablespoons firmly packed brown sugar
- * 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon ground cinnamon
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon ground nutmeg
- * 1/4 teaspoon salt
- * 1 large egg
- * 3/4 cup milk
- * 3/4 cup canned pumpkin
- * 1/4 cup plain low-fat or nonfat yogurt
- * Maple syrup
Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.
6 servings (serving size: 2 pancakes)
- * 3 tablespoons yellow cornmeal
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground cinnamon
- * 1 cup fat-free milk
- * 1 cup mashed cooked sweet potato
- * 3 tablespoons brown sugar
- * 1 tablespoon canola oil
- * 1/2 teaspoon vanilla extract
- * 2 large egg yolks
- * Cooking spray
Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.
Makes about 10 pancakes
- * 1 cup all-purpose flour
- * 2 teaspoons baking powder
- * 1 teaspoon baking soda
- * 1 teaspoon sugar
- * 1/2 teaspoon salt
- * 3/4 cup buttermilk
- * 1/2 cup milk
- * 1 large egg
These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
6 servings (serving size: 2 pancakes and 1 teaspoon pecans)
- * 1 1/4 cups all-purpose flour
- * 2 1/4 teaspoons baking powder
- * 1 teaspoon pumpkin-pie spice
- * 1/4 teaspoon salt
- * 1 cup fat-free milk
- * 1/4 cup packed dark brown sugar
- * 1 tablespoon vegetable oil
- * 1 teaspoon vanilla extract
Makes about 20 pancakes; 5 to 6 servings
Notes: For consistency, cooks at Marston’s in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
- * 2 cups all-purpose flour
- * 1 1/2 teaspoons baking soda
- * 1 1/2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 2 large eggs
- * 2 1/2 cups buttermilk
- * Salad oil