Friday, November 13, 2009

Organic Cooking: What's for breakfast?

Looking for a way to use your pumpkin puree, raw milk yogurt, fresh ground flour, homemade vanilla, cage free eggs and real maple syrup? Try these delicious Pumpkin Yogurt Pancakes!

Pumpkin Yogurt Pancakes

2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs from free range chickens
6 tablespoons unsalted butter, melted
4 tablespoons sugar or honey
2 cups pumpkin puree
2 teaspoons vanilla extract
1 cup plain yogurt made from raw milk

1. Sift or whisk flour, powder, soda, nutmeg and salt. In a separate bowl, whisk eggs, butter, and sugar, then add in pumpkin, vanilla and yogurt. Mix wet and dry ingredients together gently (don't overmix).

2. Pour or spoon batter onto a hot buttered griddle or pan, making circles or shapes as you prefer. After the top is bubbly, flip the pancake over and cook another minute or two.

Note: I mixed several recipes from different sources to come up with this one. I used homemade pumpkin puree, which is not as dense as canned, so if you use canned pumpkin, you might not get exactly the same results!

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