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Pumpkin Pancakes
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Fall is my favorite time of the year and I love all the flavors of the season. So, I am always on the lookout for new pumpkin recipes and this is one of my favorites. I often add pecans to the batter or serve them with hot buttered pecans on top.
2cup Flour
2 T Firmly-packed brown sugarr
1 T Baking Powder
1 t Salt
1 t Ground cinnamon
¼ t Ground nutmeg
¼ t Ground ginger
1 ½ c Milk
½ c Libby’s Solid Pack Pumpkin
1 Egg, slightly beaten
2 T Oil
Preheat lightly oiled griddle to 375° F. In large bowl, combine dry ingredients; mix well. In separate bowl, combine remaining ingredients. Add to flour mixture, stirring until just moistened (batter will be very thick). For each pancake, pour ¼ c batter onto hot griddle. Using a spatula, spread batter into a 4-inch circle before mixture sets. Cook until surface bubbles and appears dry. Turn; continue cooking 2-3 minutes. Serve with butter and maple syrup. Yields about 16 pancakes.
Courtesy of Abelard Inn, Hot Springs, AR
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