Pumpkin Pancakes
Leaders: Elaine Veevaete & Kathy Horn Camp Fire USA Staff, Leader & Volunteer River Bend Council South Bend, IN
AGE FOR ACTIVITY: 8 to 12 years old
An after school snack activity at a club meeting.
Our members learned to follow directions, measure, and mix, use a griddle, prepare a healthful snack each member’s family could enjoy too!
Recipe
TIME: 30 to 40 minutes
WHAT YOU NEED:
- Clean table top or cover with cloth or paper
- Electric griddle(s) or skillet(s)
- Drop cord, tape to secure the cord (to avoid tripping)
- Pumpkin Pancakes ingredients (Double recipe makes 15-18 pancakes)
- Large bowl
- Whisk
- Spoon, level edged knife or spatula
- Dry measuring cups, spoons
- Liquid measuring cup
- Vegetable oil for griddle
- Spatula to flip pancakes
- Plates, forks, napkins
- Applesauce, Pumpkin Butter, Fruit Sauce, Syrup
- Add a true story: The Pumpkin Runner by Marsha Diane Arnold
Pumpkin Pancakes
Makes 15, (1.3 oz/36g) pancakes
- 1 cup enriched all purpose or wholegrain baking mix
- ¼ cup quick oatmeal OR whole wheat flour OR cornmeal OR flax meal
- 1 tablespoon dark brown sugar, firmly packed
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- ¾ cup low fat milk
- 1 large egg, lightly beaten
- ¼ cup mashed pumpkin
- 1 tablespoon vegetable oil or melted butter
Directions
- In a medium mixing bowl, beat all ingredients together with a whisk until well blended.
- Brush the griddle or skillet with oil, and preheat to hot (375-400 ° F.).
- Ladle or pour ¼ cup batter onto the griddle or skillet. Bake until tops are bubbly and edges are dry. Turn ‘cakes only once; bake until golden brown.
- Serve with fruit sauce, applesauce, honey butter or syrup.
Toppings
Fruit Sauce:* With a hand blender puree one, 15 oz. can peaches or apricots, 1 small can mandarin oranges and 1 cup fresh or frozen berries
Honey Butter: 1 stick butter creamed with 1/3 cup honey
Fruit Syrup: 1 cup light corn syrup + ½ cup fresh or frozen fruit Simmer 2 to 3 minutes. Pumpkin Butter: In a large saucepan/electric skillet, combine:1, 29 oz. can pumpkin puree, ¾ c. apple juice, 1½ c. granulated sugar, 2 tsp. cinnamon, ¾ tsp. each ginger and nutmeg, ½ tsp. cloves. Slowly bring to boil and simmer while stirring, about 30 minutes (until thick). Serve or refrigerate when cooled.
Thanks to
Writer/contributor: Sharon Davis, Family & Consumer Sciences Education, www.homebaking.org Home Baking Association, Phone: 785-478-3283, www.homebaking.org