Description
Beautiful pumpkin pancakes is one way to use leftover pumpkin. It’s like having pumpkin pie for breakfast.
Ingredients
- 1-½ cup Milk
- 1 cup Pumpkin Puree, Fresh If Possible
- 1 whole Egg
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Vinegar
- 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
- ½ teaspoons Ground Ginger
- ½ teaspoons Salt
Preparation
1. 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. Let batter sit for 10 minutes.
2. Heat a very 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.
