Pumpcakes -- Real Pumpkin Pancakes
This is a delectable pumpkin pancake and waffle recipe using real pumpkin, yet indulgent. Be forewarned; don’t eat like this everyday! If these aren't the world's best pumpkin pancakes, let me know what would make them better!
- 1 cup: Spiced Pumpkin* (mix 1/2 Canned Pumpkin & 1/2 Pumpkin Pie Filling, about 275 gms.)
- 1 cup: Aunt Jemima Original pancake mix
- 3/4 cup: half-and-half (Do not use whipping cream!)
- 2 large eggs
- 1 stick melted butter (4 oz.), plus extra to top once cooked
- 1 tbs: real vanilla extract
Combine spiced pumpkin, pancake mix, eggs, vanilla into food processor and begin to blend. Add half-and-half and hot, melted butter while in motion.
Proper griddle heat is critical, and you may find it helpful to kill the flame after flipping each batch. Partially fill a Pumpkin shaped, Maple leaf, or other shaped cookie cutter with insulated grip. Shake the cutter sideways to spread the batter fully into the form. Lift cutter to cool slightly and repeat.
Cook pumpkin pancakes undisturbed until golden brown, then flip. Flatten Pumpcakes to expel any residual liquid while cooking, if necessary. Keep the griddle on medium and below to best form shape. Flip and flip again, ending with the formed side up. Top each Pumpcake with a small slab of butter for the last minute on the griddle and use a covered warming pan if you're serving a whole gang. Enjoy with maple syrup, whipped cream, or just as they are!
*Spiced Pumpkin-- Mix equal sized cans of Libby's pumpkin and pumpkin pie filling into a food processor and blend. Spoon into 1 cup containers or weight into storage bags, about 275 grams each. The balance of the Spiced Pumpkin can be frozen for future use in this an other pumpkin recipes. You could spice your own pumpkin, but this is way more convenient and has excellent flavor.