Thursday, March 22, 2012

Pumpkin pancakes with (shhh!) spinach

One of the recipes I really like for Starboy — and it's great for adults, too — is for pumpkin pancakes with cornmeal. I hacked the recipe to include spinach, so it's an even better breakfast or snack for the choosy toddler. Auntie Optimist likes these, because they don't make her feel hyped up on sugar for the rest of the morning.

Starboy likes his with vanilla yogurt, and traditionally he stands in his tower and eats them at the counter "like a cookie" while I take on other kitchen tasks.

The best part is that they freeze well, so I make up a recipe or two, then freeze them for a future quick breakfast that's a little better than cereal. I store them between waxed paper, then place in a zipper bag or a plastic container.

Pumpkin Pancakes (with spinach)
this recipe does even better when the batter has a chance to soak for 15-60 minutes (or overnight), which softens the cornmeal

Sift together into a large bowl:
1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch nutmeg
dash salt

Stir in:
1/2 cup pureed pumpkin (I use canned)
1/4 cup brown sugar
1 tsp orange zest (can be left out but much better if left in)
1 egg

Mix in:
1/3 cup milk
1/2 cup peeled apples finely chopped OR raisins OR walnuts, chopped
1/2 cup frozen organic chopped spinach (optional)

Use only 2-3 Tbsp of batter per pancake on a hot, buttered or oiled griddle. I use a cookie scooper.

Serve with:
Maple syrup, fresh fruit or vanilla yogurt.

Serves: About two adults and one or two kids. Make two recipes for four adults and three kids. Make three recipes for six adults and three kids.

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