Pumpkin Pancakes with Apple Preserves and Maple Syrup
Author: Timothy Young
- 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
- 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 ¼ 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. (Only flip pancakes once – constant flipping dries them out.)
- Repeat with remaining batter. 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.