Preparation time: 5 minutes, plus 5 minutes standing
Cooking time: 5 to 8 minutes per batch of 3 pancakes
V
The warming spices in this pancake are perfect for a cold fall morning. Serve with pumpkin butter or apple butter . . . or a drizzle of maple syrup.
MAKES 2 SERVINGS (THREE 4-INCH PANCAKES EACH)
1. In a small bowl, whisk together the flour blend, pumpkin pie spice, baking powder, baking soda, and salt until well blended. Whisk in the ½ cup of buttermilk, egg, molasses, and oil until smooth. Let the batter stand for 5 minutes.
2. Lightly oil a 10-inch nonstick skillet and heat over medium heat. Using a ¼-cup dry measuring cup to portion the batter, first scoop out a test pancake and cook until the top is bubbly, 3 to 5 minutes. If the pancake doesn’t bubble soon enough or too soon, adjust the heat under the skillet. Turn the pancake and cook until golden brown, 2 to 3 minutes longer. If you find the batter is thicker than you like, add more buttermilk, a tablespoon at a time, to get a more pourable consistency.
3. Continue cooking the pancakes, three at a time. Serve immediately with your favorite toppings.
HOMEMADE BUTTERMILK To make homemade buttermilk, stir 1 teaspoon apple cider vinegar into ½ cup dairy or nondairy milk. Let stand 5 minutes without stirring again, and then use in your recipe.
LEFTOVER PANCAKES If you have leftover pancakes, wrap them lightly in foil and refrigerate for up to 3 days. To eat later, remove the foil and warm gently on Low in the microwave.
Per pancake: 145 calories; 2g protein; 4g total fat; 1g fiber; 25g carbohydrates; 42mg cholesterol; 188mg sodium