Pumpkin Pancakes with Apple Preserves and Maple Syrup
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Ingredients:
- 1 Cup Ferris cornmeal
- 1 Cup Ferris whole wheat pastry flour
- 1-3/4 Tsp baking powder
- 3/4 Tsp salt
- 2 Tbs ground flaxseed
- 2 Tbs sesame seed
- 1/4 Cup chopped walnuts
- 1 Tsp cinnamon
- 1/2 Tsp nutmeg
- 1/4 Cup fresh pumpkin puree
- 3 Tbs vegetable oil or melted butter
- 1 1/2 Cups Shetler family milk or buttermilk
- Oil for frying pancakes
Garnish:
- 4 Tbs Food for Thought Organic Maple Syrup
- 4 Tbs Shetler Family Farms yogurt smoothie
- Food for Thought Organic Apple Preserves
Instructions:
Mix together dry ingredients and spices in large bowl.
Mix pumpkin puree, oil or melted butter, 1 cup buttermilk or milk and mix lightly. Add remaining milk as needed to make a batter the consistency of cream.
Heat griddle or heavy pan and, when hot, lightly oil it. For each pancake, pour approximately 1/4 cup batter onto griddle in a circle and let the middle fill in. When the edges look dry, the middles bubble and bottom is golden brown, flip and cook remaining side. Repeat with remaining batter. (Only flip pancakes once - constant flipping dries them out.)
You can keep pancakes warm in a 200 degree F oven in oven-proof serving dish as you make them. Mix together maple syrup and yogurt. Serve pancakes hot and topped with apple preserves and yogurt-syrup at the table.
