Pumpkin Pancakes
"These are good any season but taste best on cold winter mornings. You
can use canned or cooked fresh pumpkin."
PREP TIME 20 Min COOK TIME 20 Min READY IN 40 Min
yield: 12 pancakes
US METRIC
About scaling and conversions
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and
vinegar. Combine the flour, brown sugar, baking powder, baking soda,
allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just
enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
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