Nov 21, 2010

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar (If you like your pancakes sweeter add another tablespoon)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1-2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 tsp cloves
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree (You can use canned, or puree your own)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I used apple cider vinegar)

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, cloves 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. This batter is really thick, it doesn't spread on its own. You have two choices here, you can add a bit more liquid to thin it out some, or you can spread the pancake batter out with a spoon or spatula. Brown on both sides and serve hot.

Pumpkin Pancake Batter
Pumpkin Pancakes
Pumpkin Pancakes
Pumpkin Pancakes
Pumpkin Pancake

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