A Year-Round Guide to Franklin and Nantahala

Yield: 8 pancakes. 1 ½ cups milk 1 cup canned pumpkin 1 egg 2 tablespoons salted butter, melted 2 tablespoons white vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

Madison County Championship Rodeo

Yield: 8 pancakes. 1 ½ cups milk 1 cup canned pumpkin 1 egg 2 tablespoons salted butter, melted 2 tablespoons white vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

Rosemary and Goat Cheese Strata

Yield: 8 pancakes. 1 ½ cups milk 1 cup canned pumpkin 1 egg 2 tablespoons salted butter, melted 2 tablespoons white vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

Pumpkin Pie Pancakes

pumpkin pie pancakes

Yield: 8 pancakes.

1 ½ cups milk
1 cup canned pumpkin
1 egg
2 tablespoons salted butter, melted
2 tablespoons white vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

In a bowl, mix milk, pumpkin, egg, butter, and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine. Do not overmix.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Top with whipped cream, toasted walnuts, and maple syrup, if desired.

 

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This story was published on Nov 21, 2015

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.