Search This Blog

Friday, September 29, 2017

My Oh-So-Yummy Pumpkin Pancake Recipe!

Guys, I'm under a writing deadline (which is why the blogs have been sparse these last couple of weeks) but Facebook threw a memory at me today and it's just perfect to share, considering we're moving into fall--not that you'd know it in Pennsylvania, where it's been in the nineties this week!

Here's the thing: I love to cook. I don't get to do it too often as a single woman, but damn, do I make a good breakfast. This recipe is an all-time fave of mine, and if you love all things pumpkin, you need to make these.So here for your weekend pleasure is my Pumpkin Pancake Recipe.Make these and you will be autumnal heaven all day.

 Pumpkin Pancakes

2 cups of all-purpose flour
4 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
3/4 cup of sugar
1 1/2 cups solid pack pumpkin
3 eggs
1 cup milk
2/4 cup vegetable oil
1 tsp vanilla extract

Mix dry ingredients together and set aside. Cream oil and sugar together, then add in pumpkin, milk and vanilla. Add dry ingredients and mix until just blended.

Grease a hot griddle and pour a ladle mix onto it - the pancake will be thick. I take the back of the ladle and press down a bit in a circular motion to flatten the pancake out. You don't want it too thick, or it'll be mushy in the middle when you serve it. Cook until bubbles form and then flip, browning the other side. Serves best with maple syrup - add a bowl of chopped pecans on the table as a topping for more variety (this makes a big batch, but they freeze and reheat beautifully if you have leftovers).


No comments:

Post a Comment