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Author Notes: These are great griddle cakes that can be served sweet or savory. While they are from a traditional Acadian pancake recipe and can be served with syrup, I use them to wrap up everything from peanut butter and banana, to veggies or eggs. They are a healthier alternative to regular wraps and stand up well to freezing. —SugarnStuff
cup buckwheat flour
cup all-purpose flour
cup pumpkin puree
cup cold water
cups boiling water, cooled slightly
- Mix together your dry ingredients, then whisk in 1 cup cold water and the pumpkin puree. The mixture will still be fairly thick at this point. Slowly whisk in 1 1/4 cups boiling water until you get a runny batter.
- Lightly spray a non-stick pan with oil or cooking spray. Bring to medium heat.
- To heated pan add 1/2 cup of batter per ploye . Tilt pan around to spread batter. Allow to cook until the top dries and you see bubbles, just a few minutes.
- Coax from bottom of pan with a flexible spatula and flip the ploye to cook for about 30 seconds or so on the other side. Remove from pan and repeat until you have used all the batter
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe