Pumpkin Pancakes with Apple Preserves and Maple Syrup

Pumpkin Pancakes with Apple Preserves and Maple Syrup
  • 1 cup Ferris cornmeal
  • 1 cup Ferris whole wheat pastry flour
  • 1-3/4 Tsp baking powder
  • ¾ Tsp salt
  • 2 Tbs ground flaxseed
  • 2 Tbs sesame seed
  • ¼ cup chopped walnuts
  • 1 Tsp cinnamon
  • ½ Tsp nutmeg
  • ¼ cup fresh pumpkin puree
  • 3 Tbs vegetable oil or melted butter
  • 1½ cups Shetler family milk or buttermilk
  • Oil for frying pancakes
  • 4 Tbs Food for Thought Organic Maple Syrup
  • 4 Tbs Shetler Family Farms yogurt smoothie
  • Food for Thought Organic Apple Preserves
  1. Mix together dry ingredients and spices in large bowl.
  2. Mix pumpkin puree, oil or melted butter, 1 cup buttermilk or milk and mix lightly.
  3. Add remaining milk as needed to make a batter the consistency of cream.
  4. Heat griddle or heavy pan and, when hot, lightly oil it.
  5. For each pancake, pour approximately ¼ cup batter onto griddle in a circle and let the middle fill in.
  6. When the edges look dry, the middles bubble and bottom is golden brown, flip and cook remaining side. (Only flip pancakes once - constant flipping dries them out.)
  7. Repeat with remaining batter. You can keep pancakes warm in a 200 degree F oven in oven-proof serving dish as you make them.
  8. Mix together maple syrup and yogurt.
  9. Serve pancakes hot and topped with apple preserves and yogurt-syrup at the table.


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