Pumpkin Pancakes Popular Recipes

Cook and World

Friday, July 4, 2014

Pumpkin Pancakes

"These are true any season but flavor first-rate on cold winter mornings. You can use canned or cooked fresh pumpkin."

Ingredients :

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-motive flour
three tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon floor cinnamon
1/2 teaspoon floor ginger
1/2 teaspoon salt

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin aggregate just enough to mix.
Heat a lightly oiled griddle or frying pan over medium high warmth. Pour or scoop the batter onto the griddle, the usage of approximately 1/four cup for each pancake. Brown on both facets and serve warm.

Notes :

Try the use of a Reynolds® sluggish cooker liner for your gradual cooker for less complicated cleanup.

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