Wednesday, November 24, 2010

Special Holiday Treat: Thanksgiving Pumpkin Pancakes Recipe from Chef Jodi of The Griddle Cafe!

The Griddle Cafe's Thanksgiving Pumpkin Pancakes
This holiday season, what could be better than pancakes topped with fresh whipped cream, pumpkin pie filling, and powdered sugar?

Three giant pancakes!

That's what you'll get if you visit The Griddle Cafe, a fantastic breakfast joint on Sunset Boulevard in Los Angeles, that regularly sports a line stretching out the door for weekend brunch. They're famous for their giant pancakes that come in a flavors like "Banana Nana," brown-sugar baked bananas baked inside buttermilk pancakes, and "Scotch on the Rocks," pancakes filled with coconut, pecan, oats, and butterscotch chips, topped with whipped cream and powdered sugar.

But the real treat this holiday season are their "Thanksgiving Pumpkin Pancakes." As an extra bonus treat, Chef Jodi has been kind enough to share her famous recipe with us. Not only is this a delicious recipe, but it can be healthy, too. Pumpkin is loaded with vitamins and fiber. Also, try using a whole grain pancake mix instead of refined grains for an extra health boost.

The Griddle Cafe
7916 West Sunset Boulevard
Los Angeles, CA 90046-3304
(323) 874-0377 

The Griddle Cafe's Thanksgiving Pumpkin Pancakes 
makes about 20 pancakes
2 cups of your favorite dry pancake mix
3 tablespoons dark-brown sugar

2 1/2 teaspoon pumpkin-pie spice

1 1/2 cups milk

1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned.  Omit the pumpkin pie spice and vanilla if choosing this option)

1 egg, beaten

1 teaspoon pure vanilla extract

1 tablespoon vegetable oil, plus more for the griddle.

In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

Top with store bought or homemade whipped cream and powdered sugar...ENJOY

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