RV Recipe: Pumpkin Pancakes

Thanksgiving is coming soon and pumpkin season continues for a few more weeks. I created this make ahead powdered pancake mix that you can bring along on a camping trip.

When you are in the mood for pancakes just add the wet ingredients listed below!

Leftover pancakes can be stored in sandwich sized freezer ziptop bags, 2 pancake per package. Just place a piece of wax paper between the 2 pancakes, label, date and freeze for up to 3 months.

Serves 6 – 8

Dry Mix Can be made ahead of time, place in a ziptop bag, label and date and use within 3 months

2 cup all purpose flour

3 tbsp. brown sugar

2 tsp baking powder

1 tsp baking soda

1 1/4 tsp cinnamon

1 1/4 tsp pumpkin spice

1/2 tsp powdered ginger

1/2 tsp salt

1/2 cup diced pecans (optional)

1/2 cup dried cranberries (optional)

wet mixture (add when ready to prepare the pancakes)

1 1/2 cups milk

10 oz plain canned pumpkin (not pumpkin pie or sweetened pumpkin)

2 tbsp vegetable oil

2 tbsp plain vinegar

1 egg

zest of 1 orange (optional)

Directions

Combine dry ingredients in a gallon ziptop bag. Label and date. Use within 3 months.
When making pancakes, place dry ingredients in a large bowl, stir to combine then add the wet ingredients.
Stir to mix the wet with the dry then set aside.
Spray a large heavy cast iron skillet with coconut oil spray, place on the grill or stovetop over med/high heat.
When the skillet is hot, use a large spoon to add a medium dollop of batter to the pan.
Flip the pancakes over when the small air bubbles on the surface of the pancake(s) just begin to burst.
Remove individual pancakes off heat as they become fully cooked and place them on a plate.
Serve with real maple syrup or yogurt or berries.
Package leftover pancakes as mentioned above.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com