Description:
With just the right hint of pumpkin, these pancakes are a perfect early morning fill me up with a GREAT cup of joe!
Ingredients:
1 1/4 all purpose flour
2 T. sugar
2 T. baking powder
1/2 t. cinnamon, ground ginger, salt
1/8 t. nutmeg
pinch ground cloves
1 cup milk
6 T. pumpkin puree ( I use my homeade pumpkin from the garden)
2 T. melted butter
1 egg (from my chickens)
Directions: 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.
