Pumpkin Pancakes

[Guest guest]

Pumpkin Pancakes

 

2 cups all-purpose flour

 

 

2 tablespoons packed brown sugar

 

 

1 tablespoon baking powder

 

 

1 1/4 teaspoons pumpkin pie spice

 

 

 

1 teaspoon salt

 

 

1 can (12 fl. oz.) Evaporated Milk

 

 

1/2 cup canned pumpkin puree

 

 

1/4 cup water

 

 

1 large egg

 

 

2 tablespoons vegetable oil

 

 

Pumpkin Maple Sauce (recipe follows)

 

 

Chopped nuts (optional)

 

COMBINE flour, brown sugar, baking powder, pumpkin pie

spice and salt in large bowl. Combine evaporated milk, pumpkin, water, egg

and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir

just until moistened; batter may be lumpy.

 

HEAT griddle or skillet over medium heat; brush lightly

with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to

burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining

batter. Serve with Pumpkin Maple Sauce and nuts.

 

FOR PUMPKIN MAPLE SAUCE

HEAT 1 cup maple syrup, 1 1/4 cups canned Pumpkin puree

and 1/4 teaspoon ground cinnamon, ground Cardamom or pumpkin pie spice in

small saucepan until warm.

 

Serving Size: 8