Since we always have pancakes on Sunday mornings, I knew I had to make something a little different since it was Halloween. My little girl has been talking about today for weeks now and I knew these would be right up her alley. The batter is on the thin side so that you can make the faces. After making the batter a portion is mixed with cocoa powder to draw the faces. I put mine in a plastic squeeze bottle but you can use a pastry bag or a Ziploc bag with the tip of a corner cut off.
PUMPKIN PANCAKES
1 C all-purpose flour
1 1/4 C whole wheat flour
2 Tbls ground flax-seed
3 Tbls dark brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 3/4 C milk
2 eggs
1/2 C pumpkin puree (do NOT use pumpkin pie filling)
1 Tbsp vegetable oil
1 tsp vanilla extract
3 tsp cocoa powder
Sift together the dry ingredients (except the cocoa powder) in a mixing bowl. In a separate bowl, mix together the wet ingredients. Pour over the dry ingredients and blend together. Take out 1/2 C of the batter and mix with the 3 tsp cocoa powder. Place the chocolate batter in squeeze bottle or disposable pastry bag.
Heat your pan over medium heat. Lightly grease it with either butter or PAM. With the pan off the heat, squeeze a jack-o-lantern face into the middle of the pan. Then take a ladle full of the pumpkin batter and gently pour it over the face. Place back on the heat and let that side cook until bubbles form on the surface. Flip the pancake over and cook 1 more minute on the other side. You can keep them warm on a low oven (200F) until all of them are made, or do like us and eat them as they are made.
PUMPKIN MAPLE SAUCE
1 C pure maple syrup
1 C pumpkin puree
2 tsp cinnamon
Whisk everything together and heat in a saucepan over medium low heat until thoroughly heated.