Five years ago when I found this recipe in Martha Stewart Living, was the best day! It is now a fall staple in my house. I make them every other weekend in the fall and winter!
1 1/4 cups flour
2 tbsps sugar
2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
1 cup milk
6 tbsp canned pumpkin puree (not pumpkin pie filling!)
2 tbsp melted butter
1 egg
Whisk all dry ingredients in a large bowl. In a separate bowl, stir together 6 tablespoons canned pumpkin puree and 2 tablespoons melted butter. This first, it will help keep the butter from separating or cooking the egg. Then slowly stir in 1 cup milk, lastly add 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 6-8 thick pancakes.
Recipe Borrowed From: Martha Stewart Living
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