Monday, December 27, 2010

Spiced Pumpkin Pancakes

Makes 6 large pancakes
Recipe from Annie’s Eats http://annies-eats.net/
Husband-Tested in Alice’s Kitchen


You are going to love these pancakes! Why not make them for a Meatless Monday breakfast? http://www.meatlessmonday.com/ We shared them with our son and daughter-in-law during the holidays. We drizzled warm local maple syrup over the top. They went down nicely with hot free trade coffee. All the ingredients are available at Lost River Market & Deli.

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk (or more to make the batter a bit thinner)
½ cup pumpkin puree
1 large egg
2 tbsp. 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. (The batter may still have a few lumps - that is okay.)

Preheat the oven to 200° F. 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 all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

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