1 1/4 c flour
2 T brown sugar
2 t baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg
dash of ground ginger
dash of ground cloves
1 c milk
1/2 c pumpkin puree
1 large egg
2 T vegetable oil or melted butter
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. In another smaller bowl, whisk milk, pumpkin, egg, and vegetable oil together. Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok. Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup of batter to the center of the pan. Use the back of a measuring cup to spread the batter a little. Once bubbles form at the surface of the pancake, flip over carefully with a spatula. Let the other side turn golden brown a couple of minutes more. Repeat with the remaining batter, greasing pan as needed. Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
No comments:
Post a Comment