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1
Preheat oven to 400 degrees F.
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2
Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon.
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3
Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up.
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4
Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes.
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5
After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth.
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6
In a medium mixing bowl, whisk together all of the dry ingredients.
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7
Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated.
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8
There may still be a few small lumps.
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9
Do not over mix or the pancakes will be tough.
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10
Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry.
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11
Flip the pancakes and cook for 1 or 2 more minutes.
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12
Transfer to a serving platter and keep warm.
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13
Repeat with remaining batter.
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14
Serve with warm pure maple syrup and butter.
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15
Cook's Note: I use an ice cream scoop or ladle to gently place the pancakes on the griddle saving enough space between them to allow them to spread without merging.
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16
I do not add any of the traditional pumpkin pie spices to the batter because I prefer the light taste of the fresh pumpkin and oatmeal but be creative and play with spices to suit your own taste.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
