So with Halloween it's been a crazy week home, and I'm still recouping!!! So I arrived home last Friday at 1 a.m. and that day I drove to my sister's house to attend her ward's Trunk or Treat and so Madeleine and Dylan could play together. I wasn't planning on it at the time, but we ended up spending the night (after a 45 minute trip took 2 hours with Halloween rush hour!). I'm so glad I did because the next morning, Kayleen treated me to the most delicious pumpkin pancakes. They were to die for good, so good in fact that I made them this week for the missionaries who helped me blow leaves and mow my neglected lawn, so good that I'm making them again tomorrow.
I doubled the recipe when I made them for the Elders, so to simplify your mathematics, here it is:
Pumpkin Pancakes
- 2 1/2 cups all-purpose flour
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 pinch clove
- 2 cup 1% low-fat milk (can be any kind)
- 3/4 cup canned pumpkin puree
- 4 tablespoons melted butter
- 2 eggs
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat 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 about six 6-inch pancakes.
A note - when I made them I omitted the clove (I didn't have any ground clove on hand). The batter can be super thick so I used the measuring cup to kind of spread the batter out.
I also made the recommended cinnamon syrup, I wasn't too sure about it at first, but ended up really liking it.
2 comments:
Those were so yummy! I should make them again tomorrow!
sounds yummy! I might try those tomorrow!
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