The appeal? Honestly, I have everything in house to make them AND maybe, just maybe, they will help with my craving for something sweet and luscious. Uggg.
Did I tell you that I am NOT a big fan of pumpkin. Well, with the exception of the Pumpkinhead beer ... and it's a small miracle that I even have canned pumpkin in the pantry (but NO pumpkin spice which I discovered at the last second, hence the ginger and nutmeg) ... this whole new eating habit could be a little worrisome to the outside visitor!
Ok, so here's how I did it ... you want the real recipe? You will have to buy the book ... this is real close though!
3 eggs, lightly whisked, I used 3 because mine are extra large Costco size eggs :)
1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbs maple syrup
1 pinch of nutmeg
1 pinch of ground ginger
1 tsp cinnamon
1/4 tsp baking soda
2 tbs melted butter
Whisk eggs so they are broken down and add in pumpkin, vanilla and syrup. Whisk til mixed well and add in dry ingredients along with melted butter, whisk til all incorporated
Grease a skillet and heat over medium heat. Scoop mix out using 1/4 cup measure and allow to cook til a few bubbles appear on surface, flip and continue cooking til done, just like regular pancakes.
Serve with a dab of butter and some sliced bananas on the side. Or just overwhelm the plate with bananas :)
This was good. A little too eggy for Hubby most likely but I like it. Could definitly fix any sweet/carby cravings I have, thats for sure! I think next time I'll dig out the coconut milk whip recipe and top them with that ... oh baby ... heaven!
I had a few issues ... started out with the teflon griddle and a little butter ...
I switched out to my super cool non stick pan with LOTS of butter for round 2 which is how I got 4 PERFECT cakes ...
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