By now, you've probably noticed that food companies are shrinking the size
of their products. The 16-ounce can of pumpkin is now a 15-ounce can. This poses
a dilemma for the home cook, who tends to work in even measures. If you need
just one cup for a recipe, what do you do with less than a cup of leftover
pumpkin?
Make pancakes! They’re delicious and more healthful than
regular pancakes. For one, the batter requires less egg and oil for moisture. And
pumpkin, a staple of the Pilgrim diet, is naturally low in calories and high in
fiber and beta-carotene.
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground ginger
a pinch of nutmeg and a pinch of ground cloves
½ cup canned pumpkin
1 egg, slightly beaten
1-1/2 cups milk
2 tablespoons vegetable oil
In a large bowl, sift or whisk together the first seven
ingredients. Make a well in the center and add pumpkin. In a separate bowl, whisk
together the egg, milk and oil. Add wet ingredients to dry ingredients. Stir until
combined. Avoiding beating or over-mixing, which will result in rubbery
pancakes.
Drop batter by scant half-cups on hot, greased griddle (I
use butter). Flip cakes when edges begin
to dry and bubbles form on top. Serve with favorite pancake topping, such as
maple syrup. Makes about one dozen four-inch pancakes.
