These pancakes make a great starter for a cold fall morning. Serve with syrup or jelly or sprinkle with cinnamon and sugar.

What You Need:

2 C all-purpose flour
2 TBSP brown sugar
1 TBSP baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C milk
1/2 C pumpkin puree
1 lg. egg
2 TBSP canola oil

How to Make It:

In a large mixing bowl, combine flour, brown sugar and baking powder.  Mix lightly.  Now sprinkle in the pumpkin spice and salt and mix.

In a separate bowl combine your milk, puree, egg and canola oil and mix with a rubber spatula and mix thoroughly.

Add the puree mixture to the flour mixture and mix until all the dry ingredients are moist, but do not over mix.  Folding about 10 times should be enough. Your batter will be slightly lumpy, but do not panic.

Use just enough oil in a large skillet so that the bottom is covered.  Allow the oil to heat before adding your batter.

Pour 1/4 C of the batter into the skillet.  Cook approximately 2 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking 1 minute or until a golden brown.
Continue until all the batter has been used.

8 Servings

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