Pumpkin pancakes can be started the night before
These aromatic pumpkin pancakes are made in the blender and are easy to start the night before. When you’re ready to cook, simply add seltzer water and baking soda (which keep the pancakes light) to the blender.
Do-Ahead Pumpkin Pancakes
Preparation time, start to finish: 20 minutes active. Makes 4 to 6 servings.
1 cup milk
1 tablespoon vegetable oil
1Ú2 cup pumpkin purée
13Ú4 cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1Ú2 cup seltzer water
1 teaspoon baking soda
In a blender, combine the milk, oil, eggs and pumpkin purée. Blend until smooth. Add the flour, sugar, baking powder, pumpkin pie spice and salt. Blend until smooth. Refrigerate in the blender carafe overnight.
When ready to cook the pancakes, place the blender carafe back on the base. Add the seltzer water and baking soda, and blend for 10 seconds.
Preheat the oven to 200 F. Heat a large skillet over medium.
Lightly coat the skillet with cooking spray, then ladle the pancake batter into the skillet, 1Ú4 cup for each pancake. Cook until the pancakes begin to bubble, about 2 minutes, then flip and cook until lightly browned.
Place the cooked pancakes on a baking sheet and place in the oven to keep warm. Repeat with remaining ingredients.
– AP food writer J.M. Hirsch can be e-mailed at email@example.com.