Pumpkin Pancakes
Pumpkin pancakes
By Adie Zisman
1 ¼ cups flour
2 tablespoons sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 egg
¾ cup pumpkin purée
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup of milk
In a large bowl, whisk the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger.
In a separate medium mixing bowl, mix the egg, pumpkin purée, melted butter, and vanilla extract together.
Incorporate the wet and dry ingredients together.
Pour the milk over your batter.
Get a large pan and then turn your stove on to medium low heat.
Next add about one tablespoon of butter to the pan.
When the butter has melted, add about ¼ cup of pancakes batter to the pan.
Then add another ¼ cup of batter on the other side of the pan making two pancakes.
Cook the pancakes for two minutes on the first side, then flip and cook for one minute.
Repeat this process until you have no pancake batter left.
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