Pumpkin Pancakes (Martha Stewart)
For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet 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 8 to 10.
2 comments:
Sweet Lyd
I am still paused on the glazed doughnuts, I must admit, but these pumpkin pancakes look like a great way to utilize the smiles of jack o' lanterns the world over.
love you
--papaben
Lou, we made these the other day and they were a HUGE hit! We actually used buttermilk and did 1 tsp baking powder and 1/4 tsp baking soda. Also I added a little bit of egg nog (we had some to use up) and it was so yummy and Christmas-y! Thanks for having this recipe!
Post a Comment