YUM! I have also substituted the pumpkin puree with a "fancy nut pie filling" which is a great year round flavor and tastes SO good!
Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
3 tbsp. chopped walnuts
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter
Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt, spices and walnuts and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.
http://annies-eats.com/2009/11/10/pumpki
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