What to do with the canned pumpkin left over from last week' s post? I found this recipe for Pumpkin Pancakes at Suite 101, a web site for healthy cooking. Ingredients:
One egg
One cup skim milk
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup cooked pumpkin
1 tablespoon Splenda No-Calorie Sweetener
2 teaspoons baking powder
1/4 teaspoon cinnamon
Pinch of nutmeg
Directions: Stir all ingredients until well blended. Pour about 1/4 cup of batter onto a heated griddle (a frying pan works too). When edges begin to bubble, flip the pancake over. Can be served with syrup and/or whipped cream and powdered sugar. (I went with banana slices and a sugar-free syrup.)
Note: I'm a terrible photographer; the kind that repeatedly swears there's something wrong with the camera only to realize that my finger is resting on the lens. And I have shaky hands. Having said that, in spite of these pics, the pancakes really were tasty, though a little dry. Next time, I'll add more milk or a dollop of yogurt and perhaps top them with a grilled banana compote.
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