Pumpkin pie in a pancake form? You bet! Sweet and spicy, these are a wonderful way to start your day, topped with whipping cream and sprinkled with nutmeg. If whipping cream isn't your thing, try some apple butter or maple syrup instead! Whip up a bunch for Christmas morning with some bacon, scrambled eggs, and a bowl full of oranges.
Ingredients:
1 1/4 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
3 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1/2 cup pumpkin puree
2 tbsp vegetable oil
1 egg, room temperature.
Pre-heat oven to 170 F.
In a large bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves, sugar, salt, and baking powder. Set aside.
Using a medium bowl, whisk together the milk, pumpkin puree, egg, and vegetable oil. Add to the flour mixture and stir until it is just moistened. Lumps are okay!
Lightly oil a non stick skillet and get it hot over medium heat. Spoon out the batter onto the hot pan, about ¼ cup at a time, smoothing it out a little. Cook each pancake until bubbles form, then flip them over and cook the other side until golden. Serve immediately. If you can’t, I put a baking sheet in the oven with a wire cooling rack inside it. Place the cooked pancakes on the racks and let them continue to stay warm in the oven when you continue to cook the pancakes.
Makes about 10 pancakes
Adapted from Crepes of Wrath
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