Light and Fluffy Pumpkin Pancakes
These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
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INGREDIENTS
Nutrition- 1 1⁄4cups all-purpose flour
- 2tablespoons sugar
- 2teaspoons baking powder
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon ginger
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon salt
- 1pinch clove
- 1
- 6tablespoons canned pumpkin puree
- 2tablespoons melted butter
- 1
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DIRECTIONS
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and syrup.
- Makes about six 6-inch pancakes.
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