Monday, September 30, 2013

Delicious Pumpkin Pancakes

Once the cooler weather rolls around, and fall fills the air, I start to get in the mood for everything pumpkin. I love to cook, especially in the fall. Last year, I unsuccessfully made pumpkin pancakes from scratch. (my dear husband raved, but truthfully, they were pretty bad)

Spending the week in Maine, has really inspired me to embrace all the wonderful sights and smells of the season. This state is absolutely breathtaking! After a day of leaf peeping in the northern part of the state, I was re-energized to give my pumpkin pancakes another try. There is nothing like waking up in a cabin on the lake, to the aromas of cinnamon and pumpkin. Maine made, rich, dark maple syrup on top of a golden stack of pumpkin pancakes, mmmm mmmm! This was too good not to share!

1 1/4 cup Flour
2 Tbsp Sugar
3 tsp. Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp. Ginger
1/4 tsp. Salt
1 1/2 cup Milk
3/4 cup Canned Pumpkin
2 Tbsp Butter, softened
1 egg

Mix dry ingredients in a large bowl. add remaining ingredients and whisk. Pour a small amount (approx. 1/4 cup) on a lightly greased skillet or griddle on low heat. Cook until bubbles form in the batter and the edges do not run when you slide the spatula under it. Flip and cook for 2-4 additional minutes until both sides are golden brown. Makes approximately 12 saucer sized pancakes.

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