Friday, September 5, 2008

Pumpkin Pancakes

I am looking forward to fall and what a great first fall recipe these pancakes are. I have already made these twice because they are a true crowd pleaser. *These pancakes take longer to cook than most pancakes because they are thick* They also reheat well and are pretty good cold. Try topping them with real maple syrup and cool whip.
Pumpkin Pancakes:

2 cups all-purpose flour
3 tablespoons brown sugar

3 tablespoons 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 1/4 c milk ¼ c half and half)
12 oz pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons white vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugars, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. 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.

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