Pumpkin-Ginger Pancakes

1/2 C   whole wheat flour

1/2 C   all purpose flour

2-3 Tb  buckwheat

1/2 tsp  cinnamon

1/4 tsp  nutmeg

2-3 Tb  diced, crystallized ginger

1  large beaten egg

1 C   milk

3/4 C  fresh pureed or canned pumpkin

Dice the ginger and keep in bowl by your stove.  Combine all the wet ingredients together in one bowl and mix.  Add all of the dry ingredients together in large separate bowl and mix.  Add the wet to the dry and whisk until lumps have mostly broken up. Once batter is ladled into pan, drop pieces of ginger into the pancakes.

2 Comments on “Pumpkin-Ginger Pancakes”

  1. barbara says:

    since it’s chilly cold and bitter off-and-on rainy, i think these might make a fine start-of-summer pancake. i cannot believe, at long blessed last, tomorrow is the last day of school for my little one. this summer, i am thinking, will be that’s lighter than air…..and might slip away from faster than a balloon off its string……you find the YUMMIEST wholesome-est recipes. you inspire me. xoxox

  2. Mom says:

    Hi, everyone,
    LOVELY recipe and pictures. Send more! GJ

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