This is a tale of pancakes.
It's my spin on the Pioneer Woman's recipe for Perfect Pancakes. I suppose there's nothing special about these pancakes... except that these are better than all the others.
They're made from scratch.
Why make pancakes from scratch? Why the hell not? A box mix requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff. A scratch recipe requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff.
See the similarities?
Scratch pancakes actually do taste better. And I swear, it takes a grand total of about sixty seconds more, but you can control the ingredients.
Try adding some cornmeal. Sub wheat flour for white. Or add pumpkin.
Yessss.... Perfect Pumpkin Pancakes.
Pumpkin is a superfood- as in super good for you, and super delicious, and super fall-like. I know you are fully capable of employing google to look up the nutrition benefits of pumpkin. (if you did google it, you'd find it's low in calories and high in fiber, antioxidants, mineral and vitamins)
Therefore, the pumpkin counteracts the pancake itself.
I'm pretty sure about that.
Perfect Pumpkin Pancakes
Adapted from the Pioneer Woman's Perfect Pancakes
3 cups Plus 2 Tablespoons Cake Flour1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
1 1/2 Teaspoons best quality Cinnamon
1 Pinch Nutmeg
2 1/2 cups Milk
2 whole Large Eggs
1/2-2/3 cup Canned Pumpkin Puree (plain, not pie filling)
4 teaspoons Vanilla
2 Tablespoons Butter or Margarine
Maple Syrup, Peanut Butter, Applesauce, and/or Joy the Baker's Super Simple Roasted Apples.
Mix dry ingredients in a large bowl, then mix wet ingredients in another bowl. Add wet ingredients to dry ingredients, and stir gently until just barely combined. Lumps are ok. Melt butter or margarine and add it to the batter, stirring gently to combine.
A glorious, gloopy mess. Have no fear, it's just pancakes.