Moist Buttermilk Pancakes With Pumpkin Puree |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is a self-modified recipe with origins from the Saco Cultured Buttermilk Blend product. Our family absolutely loves the original recipe we discovered over a year ago. Since then it is a trustworty foundation for creating new and even more wholesome combinations. This recipe leaves you with very moist pancakes, soft but heavier with just a light muffin flavor to them. To make large 6-8 inch restaurant style pancakes, double the recipe and use a half size soup ladle or 3/8ths of cup of batter per pancake. Ingredients:
4 tablespoons saco cultured dry buttermilk |
1 cup unbleached all-purpose flour |
1 tablespoon good local honey |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon ground sea salt |
1/2 teaspoon ground cinnamon |
1 egg |
1 cup water |
2 tablespoons canned pumpkin |
1 tablespoon cinnamon applesauce |
Directions:
1. Sift all dry ingredients together into a large bowl. Make a small pit in the middle of the dry mix.
2. In a small bowl or large measuring cup stir together all the wet ingredients, then pour into the small pit in the dry mixture.
3. Slowly and thoroughly, using wood spoon, blend all together until all large lumps are dissolved leaving mostly small lumps.
4. Heat iron griddle to medium heat and using 1/4th cup batter per pancake, flipping as soon as bubbles appear and just before they are all popped.
5. These are so moist you will not need butter on top. Recipe should make 6-8 four inch pancakes. Two pancakes per person.
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