“It was a chilly fall day, and I wanted something to warm my tummy. Since I had a little leftover pumpkin purée in the fridge, I decided to make Pumpkin-Oat Pancakes. We actually had these for dinner, but they would make a great Thanksgiving morning breakfast too!
One problem I always have are splotchy pancakes. I did a little research and learned a technique for avoiding this (or at least minimizing it) from America’s Test Kitchen. I heated a skillet for about 1 minute, added some oil, then carefully wiped out the excess. This leaves a thin film of hot oil on the pan so the pancake surface can cook evenly.
Using 1/3 cup of batter per pancake, I poured 3 pancakes in my hot pan. After flipping them over they definitely were more evenly browned. Just make sure you keep the temperature low enough to cook these gently. That requires a little patience!