On Saturday morning, my roommate and I hosted a celebratory pancake party in honor of the completion of the required language exams, the purchase of a griddle and real maple syrup, and just general awesomeness. I am struggling here to list reasons to have a pancake party, mostly because I can't think of any good reason not to have a pancake party.
We whipped up two base batters: buttermilk and pumpkin, and purchased an assortment of additions: walnuts, pecans, bananas, chocolate chips, and blueberries. As our classmates walked through our door, dazed by their recent encounters with foreign verb conjugations, tricky script, we greeted them with a brand-new griddle and Pumpkin or plain? Pick your toppings!
Pancake parties are so easy and always a winner (really, who doesn't like pancakes?). I made the whole wheat pumpkin pancakes, and my roommate made her mama's buttermilk batter – so buttery, light, and delicious!
An unexpectedly awesome combination for you to try: pumpkin, banana, walnut. Pumpkin and banana go shockingly well together.
Whole Wheat Pumpkin Pancakes
Adapted from Mother Thyme
1-1/2 cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1-1/2 teaspoons pumpkin pie spice
1 cup milk
1/2 cup buttermilk
1 cup pumpkin puree
1 large egg, lightly beaten
2 tablespoons butter, melted
1. Mix the dry ingredients in a large bowl.
2. Make a well in the middle and add in the wet ingredients.
3. Stir until smooth.
4. Let the batter sit (anywhere from 30 minutes to overnight).
5. Preheat your griddle to 350 degrees F.
6. Scoop about 1/4-1/3 cup of batter onto the griddle for each pancake.
7. Cook 1-2 minutes on each side.
2 cups self-rising flour
Approx 1 tablespoon of sugar
2 cups buttermilk
1/2 stick butter, melted
1. Mix the flour and sugar in a large bowl.
2. Stir in the wet ingredients.
3. Preheat your griddle to 350 degrees F.
4. Scoop about 1/4-1/3 cup of batter onto the griddle for each pancake.
5. Cook 1-2 minutes on each side.