[donotprint]Here’s my tribute to Jim’s Pancakes, a blog authored by a dad who is insanely creative when it comes to pancakes. My kids loved these little pancakes and gobbled them up drizzled with pure maple syrup.
Pumpkin dots aren’t much more trouble to make than regular pancakes if you have a squeeze bottle. They cook very quickly.
Pumpkin Dots Recipe
1 cup white whole wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup milk
1/2 cup canned pumpkin puree
1 large egg, beaten
2 tablespoons unsalted butter, melted (plus extra for cooking)
1/2 teaspoon vanilla extract
In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and salt. Set aside.
In another medium bowl, stir together the milk, pumpkin puree, egg, butter, and vanilla. Add the flour mixture and stir until combined. A few stray clumps are fine.
Transfer the batter to a squeeze bottle by pouring it in slowly or using a wide-mouthed funnel.
Warm up a non-stick skillet over medium to medium-low heat. Place a teaspoon or two of butter in the skillet. When the butter is melted and starts to sizzle, squeeze 1/2-inch wide dots into the skillet at least 1/2-inch apart. Cover and cook for one minute. The top of the dots should be set with the occasional hole formed by a bubble. Check the bottom side of one of the dots to make sure they are golden brown. The dots do not need to be flipped. Serve warm with syrup or cold with milk. Store leftovers in an airtight container in the refrigerator for up to two days.
Yield: 6 cups of dots
Prep-time: 10 minutes
Cook-time: 30 minutes