PZ Pancakes

My Girlie was quite happy to sample this experiment. And she loved these!

Last night, after making the Pumpkin and Sausage Penne, I still had half a large can of pumpkin left.  I also had about 2 cups of grated zucchini left from zucchini bread I made a week ago.  I was thinking of ways to combine them when I ran across this yummy looking pumpkin pancake recipe on High Heels & Grills blog.  Perfect!  So, following is the pumpkin pancake recipe.  And below that, I will include my additions/substitutions to make PZ (Pumpkin Zucchini) Pancakes

Pumpkin Pancakes

  • 3 cups flour
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 3 Tbsp. brown sugar
  • 1 (15 oz) can Libby’s pure pumpkin
  • 3 cups buttermilk
  • 3 eggs
  1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
  2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
  3. Heat griddle to medium heat and grease lightly.
  4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
  5. Let other side cook again until lightly browned.
  6. Repeat these steps until all the batter is gone.

and now, my tweaks for PZ (Pumpkin Zucchini) Pancakes:

  • Add 1 to 1 1/2 cups grated zucchini
  • For this morning, I replaced the buttermilk with soured milk (a mix of 2 3/4 cup milk and 1/4 cup lemon juice) but if I have plain yogurt on hand, I substitute the buttermilk with 2 cups milk and 1 cup yogurt (may need more milk if the batter seems too thick)

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