PUMPKIN PANCAKES
The arrival of fall always brings pumpkin pancakes to our weekend breakfast menu. This recipe comes from Martha Stewart Living. It's easy and supremely satisfying.
Have a great weekend!
Pumpkin Pancakes
(makes 8 to 10)
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
pinch of ground cloves
1 cup whole milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter (+ more for pan)
1 large egg
Whisk dry ingredients together in a medium bowl. In a separate bowl, stir together the milk, pumpkin puree, melted butter, and the egg. Fold the wet mixture into the dry.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Courtesy of the Urban Comfort November 2010 blog
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