Cushaw Pumpkin Pancakes

Cushaw Pumpkin Pancakes

Sift together the following ingredients:

2 cups flour (I use self-rising)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 heavy grating of nutmeg (maybe a smidgen, not quite a pinch)
1/2 teaspoon salt

In a separate mixing bowl whisk together the following wet ingredients:

1 1/2 cups milk
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar*
1 cup pumpkin puree**

Gently fold the two mixtures together (I add the dry to the wet). Work the ingredients together just enough to incorporate.

With a lightly oiled griddle (I use a cast iron pan)heat to medium high heat. Scoop (this batter is thicker than normal pancake batter) 1/3 to 1/4 cup measures for each pancake. Watch carefully to not let them burn but allow the cake to cook and brown nicely before flipping it over.

Serve hot with butter and syrup***.

Make about 14 4inch pancakes.

Note: The batter will seem really thick, and it is, but don't be tempted to add more milk. This batter will not pour. It has to be scooped onto the griddle pan. Be very careful to watch them and don't let them burn. These pancakes are light and delicate but hearty. They are more like a cake baked on the griddle than a normal pancake.

* It seems like a lot of vinegar but it is perfect. When you mix the wet ingredients in the order given give a wisk after each addition. When you add the vinegar you will see the milk begin to turn. This is much the same principle as adding the vinegar to buttermilk in a red velvet cake. It simply is a matter of science that makes the baked good a better offering. Moist and tender.

**I use a cushaw pumpkin. It is washed, rubbed with oil and roasted in a 375 degree oven until fork tender. The meat is then separated from the skin and mashed. I usually do this at night and leave the pumpkin to sit and cool overnight.

I know a lot of food safety instructions say to refrigerate things immediately but some things I do not. My kitchen it a very cold room in the winter at night. We do not leave a fire burning and only start the woodstove in the morning.

As the pumpkin naturally cools to room temperature it doesn't have as much condensation as warm pumpkin put into a cold refrigerator which makes it less soupy.

***I HATE maple syrup. We use cane syrup. It is what we grew up on and I have never developed a taste for maple syrup.