What to do with leftover roasted pumpkin?
A plastic tub of roasted pumpkin rested on the top shelf of the ice box. A few days ago I made pumpkin bread with the rest of it and did not want another loaf. I made pumpkin pancakes instead.
With only my personal cooking knowledge, I knew I would puree the flesh along with milk and go from there. I researched ingredients and came up with this list:
- 1-1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons oil
- 2 tablespoons apple cider vinegar
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon each ground allspice and cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Measure the leftover pumpkin and place it in a mixing bowl. Add an equal amount of milk. Using a stick blender smooth everything to a consistent texture.
Incorporate the remaining ingredients and judge if the batter is moist enough. If not, add milk until it is. Incorporate but don’t beat the batter to death.
Spoon the batter on a heated, buttered skillet on high heat. Flip when the first side is done and let the other side finish.
Serve with a pat of butter and a favorite topping. I topped mine with apple aronia berry butter.