| Pumpkin Pancakes |
You can make your version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup. 2 eggs 1 1/4 cups buttermilk 4 tablespoons butter, melted 3 tablespoons canned pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1. Preheat a skillet over medium heat. Coat pan with oil cooking spray. 2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. 3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. 4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. 4. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. 5. Flip the pancakes and cook other side for the same amount of time, until dark brown. Serves 3 to 4 |