Thursday, November 8, 2012

german pancakes with pumpkin

It was a beautiful fall day today, and I was feeling creative.  So as I mixed up my well-loved-by-kiddos German Pancake recipe, I tossed in some pumpkin puree and a dash of nutmeg.  It turned out good.  Different.  The entire consistency of the pancakes changed, making it more of a cake-looking concoction.   But it tasted more like a custard.  It was good.  I'd try it again.  Maybe with more pumpkin next time...

RECIPE: German Pancakes with Pumpkin

Yield: 8 servings

1/2 cube (1/4 c) butter
1 c. flour
1 c. vanilla almond milk
1 c. pumpkin puree
6 eggs
1/4 c. sugar
dash salt
dash nutmeg
cinnamon (to taste)

Preheat oven to 425 F. In a medium mixing bowl, mix/whisk all ingredients.  Pour the batter into a PAM-sprayed casserole dish.  Sprinkle the whole thing with (more) cinnamon, then pop the whole thing into the oven. Bake for 30-35ish minutes, or until the center is stiff and non-goopy and a toothpick inserted into the center comes out clean. Serve with maple syrup.