pumpkin pancakes |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
1 1⁄4
cups all-purpose flour
2
tablespoons sugar
2
teaspoons baking powder
1⁄2
teaspoon cinnamon
1⁄2
teaspoon ginger
1⁄2
teaspoon nutmeg
1⁄2
teaspoon salt
1
pinch clove
1
cup 1% low-fat milk (can be any kind)
6
tablespoons canned pumpkin puree
2
tablespoons melted butter
1
egg
DIRECTIONS
Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes. |
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