one pumpkin pancake recipe to rule them all

I already have one pumpkin pancake recipe, and it’s pretty good: rich, pumpkin-y, not too sweet. It uses molasses, which at the time of recipe-creation, was something I always had lying around the house. Now I’ve finally managed to clear the multiple bottles of molasses out of my cupboard, but that doesn’t mean that the pumpkin pancakes need to stop. So, I came up with a new and improved pumpkin pancake recipe. These pancakes are amazing. They’re light and fluffy while still providing the intoxicating tastes and aromas that pumpkin has to offer.

This recipe makes an obscene number of pancakes, 20 to be exact, but that gives me an opportunity to share my perfect pancake freezing tip. Let the pancakes cool to room temperature, and then cut squares of parchment paper, a little smaller than the pancakes themselves. Layer a pancake, a piece of parchment paper, and another pancake. Keep going until you have a stack tall enough that it fits snugly inside of a plastic bag, and slip them inside. When it’s time to reheat, there will be no frozen stuck-together pancakes.  Also, you can reuse the pastic bags as often as you like, since they’re just pancake-freezing vessles now. Pumpkin Pancakes a Deux

1/2 c. soy milk

1 1/2 tsp. apple cider vinegar

1 1/2 c. white all-purpose flour or whole wheat pasty flour

1 c. regular whole wheat flour

2 TBSP. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/2 c. canned pumpkin puree

2  TBSP. agave syrup

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

1. Mix the apple cider vinegar and soy milk and set aside for 5 minutes, or until it begins to curdle.

2. In a separate bowl, mix the pumpkin puree with the agave, vanilla, and  spices.

3. In a separate bowl (fancy!), sift together the dry ingredients.

4. Add the pumpkin to the dry ingredients and blend well. As long as your milk has curdled, add it to the rest of the mix until it’s just blended. Don’t overmix. If the batter is too thick to pour, add a tablespoon or two of water until it will give you a really thick pour.

5. Bring a frying pan or griddle to medium-high heat. If you’re using nonstick, there’s no need for cooking spray. Pour batter into 4′ pancakes and cook until bubbles rise to the surface, then flip and cook an additional minute and a half to two and a half minutes.