To continue the pumpkin puree saga, I wanted make pumpkin pancakes. I found this recipe and decided to give it a try.
I was so excited to wake up on Saturday to make pumpkin pancakes! I like breakfast, but I don’t usually have the time in the morning to eat much more than a yogurt or banana.
I wanted to make a big breakfast, since this was a special treat. I had a big menu planned; fresh squeezed OJ, scrambled eggs, bacon, and pumpkin pancakes with walnuts and blackberry syrup.
Saturday morning I woke up, gathered all necessary ingredients and started with the pancakes.
- 3 cups organic all purpose flour
- 1 1/2 TSP salt
- 1 1/2 TSP baking soda
- 1 quart buttermilk
- 1/2 cup organic unsalted butter
- 1 1/2 cups organic pumpkin puree
This is what ended up happening to my pancake batter.