2cupsall-purposeAP flour OR 1 cup AP and 1 cup white whole wheat flour
3/4cuppumpkinI used organic from a can
1.5cupsmilk OR 1/4 cup buttermilk and 1 1/4 cups regular milk
2tablespoonsvegetable or canola oil
toasted pecans and maple syrup for garnish
In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour if there are any.
In another medium size measuring cup or bowl, combine all the wet ingredients and whisk together until combined.
Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems too thick you can always add a bit more milk.
To make the pancakes, I use a stove-top griddle pan, but you can use a non-stick pan as well. And I use butter to cook them which results in an imperfect look but a delightful crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake batter. I frequently add in nuts or chocolate chips at this stage. (I only sprinkled pecans on top because some of my family members prefer no nuts in the pancakes. You can certainly add them at this stage if you prefer.)
Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
Serve with chopped toasted pecans and real maple syrup. Eat and repeat every Sunday.
Don’t overmix your pancake batter. Like muffins, you want to mix just until the flour is incorporated.
Let your batter rest for a few minutes before cooking your pancakes.
Don’t want to be a short-order cook? Keep your pancakes warm on a sheet tray in a 200-degree oven.