With fall in the air, this is T.H.E. perfect week-end morning breakfast. This recipe for pumpkin pancakes is one I pull out every year to serve to company or to just my husband and me. If you are a lover of all things pumpkin, you will surely love this one.
PUMPKIN PANCAKES
(source – Taste of Home magazine)
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1 1/4 cups unbleached all purpose flour
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3 tablespoons sugar
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2 teaspoons baking powder
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1 1/4 teaspoons pumpkin pie spice
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3/4 teaspoon salt
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1 1/3 cups whole milk
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3/4 cup canned pure pumpkin
2 large eggs, separated
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1/4 cup (1/2 stick) unsalted butter, melted
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1 teaspoon vanilla extract
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Whisk all of the ingredients together till just blended and cook on a griddle heated to 350 degrees.
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If you want an easy version of this recipe, just add 2/3 cups of pumpkin to batter made from a boxed mix.
Take care.
Beth says
But it really needs Dark Amber Maple Syrup from Williamstown Mass. Co-op