Saturday, January 28, 2012

Erin's Pumpkin Pancakes

These pumpkin pancakes were fluffy and delicious.  I ate them for a couple of days because the recipe made quite a bit of batter.  They are good with jam, with peanut butter and syrup, and of course, with butter and syrup.  
Pumpkin Pancakes:

2 Cups Flour

2 Tbsp brown sugar, packed-break it up before mixing it in flour

1 Tbsp baking powder

1 1/4tsp pumpkin pie spice

1 tsp salt

1/2 cup nuts, chopped (optional)-I don't use

1/2 cup pumpkin-fresh or canned

1 large egg

2 Tbsp vegetable oil

1 cup milk

Mix wet ingredients first then mix in dry ingredients. At this point the batter will be very thick, I use 
more milk to thin it to desired thickness. Then cook like normal pancake.

Thanks for the recipe, Erin!

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