Monday, October 4, 2010

Pumpkin Pancakes

for fall mornings.......

Make these spiced pancakes to use leftover canned pumpkin puree. But get it while you can, our grocery store had one can when I bought it.

1/14 c flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
a pinch of ground cloves
1 egg
6 tbsp pumpkin puree
2 tbsp melted butter
1 c milk

Whisk flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves together.
In separate bowl mix egg, pumpkin puree, melted butter and milk.
Fold in to dry ingredients.
Heat buttered skillet over medium heat; pour 1/4 c batter for each pancake.
Cook about 3 minutes per side.
Serve with butter and warm maple syrup.

They are delicious!


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