Tuesday, November 2, 2010

Pumpkin Spice Pancakes



Over the weekend my in-law’s were out of town and I promised my bro-in-law, the lover of all things pumpkin, I would make and bring him so pumpkin pancakes in their absence. I will admit that I wasn’t crazy about making them. I thought they would be good, but nothing I would request a second time and never as good as my buttermilk pancakes. Sometimes I love to be surprised! While I think it’s hard to compare a buttermilk pancakes with something so different, the pumpkin pancakes were quite good. You could really taste the pumpkin and the spices in each bite. I will definitely be making these again, however next time I plan to double the recipe. I got about 8 pancakes from the batter, which for some families would be fine, but with ours…we each require around 3 or 4 pancakes a piece! I also added chocolate chips to my bro-in-law’s pancakes, which he loved.

Pumpkin Spice Pancakes

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1 1/4 cups all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt, and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg, and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine.

Preheat the oven to 200 degrees. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Annie’s Eats, originally from Joy the Baker

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