Pumpkin Pancakes

Rachel and Courtney are nursing students at Dalhousie University.  For their community nursing course, they are participating in a placement at the Ecology Action Centre.  In addition to helping out with a new cookbook we’re working on, they are facilitating workshops at St. George’s Youthnet:

Just before Halloween, we dove into our first cooking workshop creating pumpkin pancakes, sticking to the October theme! We spent the afternoon with seven young girls from St. George’s Youthnet cooking away in the kitchen. With Halloween just around the corner, we thought it would be fun to cook using a pumpkin… who knew you they weren’t just for carving?

We began our afternoon by preparing our pumpkin; chopping, scooping, roasting and pealing. For us rookies, this was definitely a two-man job! While scooping out the innards, we saved the seeds and set them aside to roast with the kids. The pumpkin took approximately an hour and a half to roast in the oven and once the skin was all bubbled up, we pealed it off. The last step to this process included mashing the pumpkin squash into a thick puree (if you have a blender, this works as well).

Now we were ready to roll! We got the kids to mix the wet and dry ingredients in separate bowls, combining the two afterwards. They each got to fry their own pancakes and enjoy with some butter and local maple syrup. To finish, we snacked on some seeds, roasted with oil and salt… these were surprisingly a big hit!

After a busy afternoon we successfully made it through our first workshop, already with lots of ideas for the ones to come. We are very excited to meet with Youthnet again!

– Rachel & Courtney

Pumpkin Pancakes
2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon nutmeg
pinch of ground cloves
2 cups milk
12 tablespoons pumpkin puree
4 tablespoons melted butter
2 eggs
1 cup chopped walnuts (optional)

Directions:
Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter, walnuts, and syrup.

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