Tuesday, July 17, 2012

Pumpkin Pancakes

Pumpkin Pancakes

2 c flour (I use 1 c white, 1c whole wheat)
3T brown sugar
2 t baking powder
1 t baking soda
1 1/2 t ground allspice
1 1/2 t ground cinnamon
1/4 t ground nutmeg
1 t ground ginger
1 1/2 c milk (I find I need 2-2 1/2 c) mixed with 2 T vinegar
1 c pumpkin puree
1 egg
2 T oil
handful of chocolate chips (opt)

Mix dry ingredients, then add wet ingredients. Add chocolate chips if desired. It will be a fairly thick consistency (thicker than normal pancakes), but should be pour able—may need to add more milk. Heat on a lightly greased griddle, brown on both sides, and serve hot.

Makes about 18-6 inch pancakes

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