Cooking with Cash-Wa Episode 7: Pumpkin Pancakes

FARGO, N.D. (Valley News Live) - Whole Wheat Pumpkin Pancakes

Yield: Eight 8-inch Pancakes

Nutty whole wheat flour combined with the earthy flavor of pumpkin make these pancakes a perfect griddle cake for a Fall/Winter weekend breakfast. Toasted pepitas and cranberries add other dimensions.

· 1 ½ cups All-Purpose Flour

· ½ cup Whole Wheat Flour

· 2 T. Granulated Sugar

· ½ tsp. Kosher Salt

· 1 tsp. Baking Powder

· ½ tsp. Baking Soda

· 2 cups Buttermilk

· ½ tsp. Vanilla Extract

· 1 tsp. Pumpkin Spice

· ¼ cup Pumpkin Puree

· 2 large Eggs

· 2 T. Butter, melted

· ¼ cup Pepitas, roasted and salted

· ¼ cup Dried Cranberries

Whisk flours, sugar, salt, baking powder and soda along with the spices in a mixing bowl. Set aside. In a separate mixing bowl, blend the buttermilk with the vanilla extract, pumpkin puree, and eggs. Make a well in the dry ingredients and add the buttermilk mixture. Add the pepitas and cranberries. Gently mix until the ingredients are just wet and combined. Batter should be lumpy. Do not overmix.

Cook pancakes on a lightly oiled griddle at 350° F