So here was the situation: I’m sitting down for breakfast at my Mother-in-law’s a few weeks ago, and she brings a stack of the fluffiest pumpkin pancakes to the table. She’s got one heck of a green thumb, and her late summer harvest yielded lots of cooking pumpkins which meant we enjoyed a weekend of fresh pumpkin inspired recipes. Anyway, I couldn’t get over how fluffy, light and delicious these pancakes were.
I asked for the recipe which she said she had printed from the internet and when she found it, guess what- it was my recipe! Ha! Hers were way better than I remember mine being- so I thought I should take her notes on the process and re-post this baby. Truly they are too good to be passed up and I really love re-circulating some of these oldies but goodies.
The only two changes to the original recipe are minor, but seemed to make a big difference. (Now I must also point out that these were made with fresh garden pumpkin puree which is naturally way better than the canned stuff, but the canned pureé is all I ever seem to get my hands on over here and it works too.) Anyway, this version contains a bit more egg, and requires letting the batter sit out on the counter for a few minutes before spooning it onto the griddle. My MIL says she discovered that letting the baking soda/powder do it’s thing for a few minutes before cooking seems to really get that batter fluffy. (And let me tell you these were that and more!)
It’s been feeling more fall-like this week than ever, and though I do feel a bit caught in between late summer and fall, as the days are 70s and sunny but the mornings are cool and crisp. I can’t quite make up my mind as to what season I’m committed to, but I can eat these pancakes any old time of year!!