Thursday, October 27, 2011

Pumpkin Pancakes Recipe

Delicious Pumpkin Pancakes
1 Cup Milk (add extra to desired consistency)
2 Eggs
4 Tablespoons Brown Sugar
1 Cup Pumpkin Puree
2 Tablespoons Lemon Juice
2 Tablespoons Vegetable Oil
1/2 Teaspoon Nutmeg (freshly grated)
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
1 Teaspoon Allspice (or Pumpkin Pie Spice)
2 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Cups Flour

Mix until incorporated, some lumps are fine. Add extra milk to desired consistency. Let rest 5 minutes. Pan cook on medium heat, lightly oiled. The pancakes will be more moist than regular pancakes because of the pumpkin puree. Serve immediately with syrup or whipped cream. Refrigerate left over batter.
Don't be afraid of the spices, I'm always worried the amounts are too great, but it comes out wonderfully.

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