For those of us in the US, Thanksgiving Day is Thursday 11/23. The turkey dinner usually gets most of the attention, so this year I thought I would do a breakfast instead. Although these pancakes are not technically pureed, they are very soft and smooth, not dry at all, especially when you add a drizzle of pure maple syrup. And even though it doesn’t show up too well in the photo, they have a beautiful orange color!
1/2 to 3/4 cup of water
1 egg (depending on your pancake mix)
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
butter or margarine for the pan
pure maple syrup
Mix pancake mix, water and egg according to the directions on the package. Add cinnamon, nutmeg and pumpkin puree. Mix until smooth. Pour by 1/4 cup measuring cup on to greased, heated pan and cook for 3-4 minutes per side (the 2nd side usually takes less time). If the edges get crispy, you can trim them away. Drizzle with pure maple syrup.