Pumpkin Pancakes
1 ¼ c. all-purpose flour
2 T. sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1/8 tsp nutmeg
pinch of ground cloves
1 c. milk
¼ c. + 2 T. canned pumpkin purée
2 T. melted butter
1 egg
Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).
(Martha Stewart Oct ’04 magazine)
2 T. sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1/8 tsp nutmeg
pinch of ground cloves
1 c. milk
¼ c. + 2 T. canned pumpkin purée
2 T. melted butter
1 egg
Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).
(Martha Stewart Oct ’04 magazine)
Comments
Post a Comment