Pumpkin Pancakes: Pampoenkoekies
Pumpkin Pancakes are perfect this time of year. As you make your pumpkin pies, put some pumpkin aside to make this easy pancake recipe that is wonderful for the fall season. Beautifully golden, there is a deeper flavor than your average pancake. Sugar and cinnamon sprinkled on top add a taste of sweetness with each bite. Maple syrup is also a fabulous choice.
Pancakes are a terrific lunch or dinner as well. Many of us tire of the heavier traditional meals we have on Thanksgiving and other holidays coming up. Making pancakes is simple and quick. All ages can help mix (you really can’t ruin pancakes!) and top with your favorite fruit slices or with berries in addition to cinnamon and sugar. Be sure you make enough!
Recipe is below.
Gila Green. in No Entry, takes her main character Yael Amar on a path to find courage to speak out and stand up for her beliefs and for truth, not an easy task in a world of power and corruption. Yael gets an education on the Kruger National Park Reserve, and it’s more than about nature. It’s about elephant poaching, greed, intimidation and pain.
Gila writes that Yael feels bitter betrayal “when she discovers her idol, Clara Smith, the prestigious and well-respected program director, profits from blood ivory, while preaching about the sanctity of wildlife. Yael is forced to decide on a new mission: expose this poaching ring to the police or run before she becomes their next victim."
Pumpkin Pancakes (pampoenkoekies)
Yield: 12 large pancakes or 16 medium
1 cup cooked pumpkin, mashed and drained or canned pumpkin
2 tablespoons milk of choice
1 cup flour
1/4 teaspoon salt
½ teaspoon ground cinnamon
1 ½ teaspoons baking powder
1/4 cup sugar
1 teaspoon lemon juice
Vegetable oil, butter or margarine for frying
Mix of 1 tablespoon sugar and 1 tablespoon cinnamon
Beat eggs in a bowl. Mix together pumpkin and milk and add to eggs.
Add flour, salt, cinnamon, baking powder, sugar and lemon juice. Mix together.
Heat a griddle or skillet over using medium heat. Add oil to cover bottom.
By the heaping tablespoon, drop batter into pan, keeping pancakes separate.
Cook until bottom is browned. Flip carefully and cook briefly on the other side, until pancakes are golden on both sides and are firm enough to pick up with a spatula.
Remove from griddle and drain on paper towels.
Serve warm. Top with cinnamon and sugar or maple syrup.
TIP: Freezing is easy to do with all pancakes. Freeze on a cookie sheet until firm. Then put pancakes into a zip lock bag or freezer proof container. Seal carefully.
Diabetic friendly: Substitute Stevia for sugar, following package substitutions
Gluten free: Use gluten free baking powder and gluten free flour.
Acorn or Butternut Squash: Use these squashes in place of pumpkin for an equally fabulous taste