Sunday, May 13, 2007

Whole Wheat Pumpkin Pancakes

2 cups white whole wheat pastry flour
2 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
2 eggs
2 cups buttermilk or sour milk
¼ cup vegetable oil
1 15 oz. can pumpkin puree

In a large bowl combine flour, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, buttermilk, olive oil and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle.