Pumpkin Pancakes for the Last Week of November

Dry
Wet
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Who says there is no time in the morning for a cozy breakfast?

What is a fall morning without the scent of pumpkin pancakes tickling the kitchen? 

Pancakes are quick breads and quick breads are great recipes to introduce little ones to cooking. With a little preparation before hand—pre-measured ingredients in portion bowls makes cooking with kids a very Montessori experience—cooking with little ones is quite academic.

First, assemble all the dry ingredients in a one bowl and the wet ingredients in another—a perfect task for little hands. Whisk the ingredients in each bowl (they are gonna love this part). Next, have them fold the wet into the dry, counting how many strokes it takes to just blend the ingredients. When it comes time to cook the pancakes, best for mom or dad to be in charge, but  when it come to clean-up, by all means let them wash some dishes the old fashioned way in a sink of sudsy water!

– Sara

Pumpkin Pancakes
Dry Ingredients:
– 2 cups flour (I use part whole wheat or nine grain flour)
– 3 T brown sugar
– 2 t baking powder
– 1 t soda
– 1 t allspice
– 1 t cinnamon
– ½ t ground ginger
– ½ t salt

Wet Ingredients:
– 1 ½ c milk
– 1 cup canned pumpkin
– 1 egg
– 2 T vegetable oil
– 2 T apple cider vinegar

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