I saw this recipe in a local grocery store's monthly recipe publication and knew I had to make it asap. Most weekends I like to make a nice breakfast and this looked like a fun, easy, seasonal thing to make. Michael's not a lover of pumpkin, but I looked forward to introducing it to Chloe.
Pumpkin Dollar Cakes
The batter came together very easily but was much thicker than your usual (runny) pancake batter. Also, the recipe calls for two tablespoons of batter per cake. I found that to be too much, so I went with closer to one.
Verdict: these are a fun fall breakfast, served with a side of scrambled eggs (with ham and cheese). I have no need to make them again, as I have over half frozen for weekday breakfasts in my freezer (bonus!). Michael ate quite a few, though he's still not won over by pumpkin. Chloe barely touched hers. That's either due to the finicky eating habits of a 17 month old, or due to the fact that these aren't overly sweet.
Oh, and lest I forget: these babies are only ONE WW point per pancake!
Pumpkin Dollar Cakes
Source: Dierbergs' Everybody Cooks, September 2008
Yield: about 40 dollar-sized pancakes
1 cup all purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 tsp pumpkin pie spice
2 eggs, slightly beaten (I used egg substitute)
2 cups buttermilk
1/2 cup canned pure pumpkin
3 Tbsp vegetable oil
In a large bowl, whisk together flours, baking powder, salt, sugar and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make a well in center of flour mixture. Pour in pumpkin mixture; stir until just moistened. Batter will be lumpy.
Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon two tablespoons (I used 1 to 1-1/2) batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly browned, about two minutes. Turn and cook until lightly browned on the other side, about one minute. Serve with pancake syrup.
TIP: Cook an entire batch of pancakes and freeze. Reheat as needed in the microwave.
Per four pancakes without syrup: 171 calories, 6g fat, 44mg cholesterol; 255mg sodium, 24g carbs, 2g fiber = 4 WW points