Pumpkin Pancakes (recipe)

[Guest guest]

I made these pumpkin pancakes for breakfast this morning. Perfect for a crisp

Fall morning. I subbed in 3/4 cups of whole wheat flour for 3/4 cup of

all-purpose with good results. I had to add a little bit more milk to thin the

mixture. I served them with maple syrup and sprinkled chopped pecans on top. I

thought they were pretty tasty. The hubby and kid thought they were just okay

(they are not always happy about deviation from the norm).

 

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

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree (canned works best)

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

 

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.

 

Heat a 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.