Recipes

[Tabbycat]

OMG! These are soooo yummmy! I made these last weekend and stored the leftover batter in a lock n lock container. Well, to my surprise it still smelled wonderful so I had myself another pancake for lastnight's supper. I think it was even better! Be sure to spread the thick batter out thin so it won't be doughy.

The original recipe at allrecipedotcom. I read a lot of the reviews and took some of the ideas and this is how I made mine.

Pumpkin Pancakes makes 6 servings, 2 pancakes per serving

1 1/2 cup evaporated milk

1 cup pumpkin puree

2 eggs

1 Tbsp vanilla

2 Tbsp vegetable oil

2 Tbsp cider vinegar

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2 cup all purpose flour

2 Tbsp baking powder

4 Tbsp buttermilk powder

1/4 tsp cream of tartar

3 Tbsp brown sugar

1 tsp pumpkin pie spice

1/2 tsp nutmeg

1/4 tsp allspice

1 tsp ginger

1 tsp cinnamon

1/4 tsp sea salt

Mix wet and dry ingredients but don't over mix.

NOTE: The batter will be thick. Spread it out thin in the skillet with the back of your spoon or they will not get done.

Serve with warm maple syrup and a sprinkling of cinnamon. Add some pecans and this will make good waffles, too. Will store refrigerated for a week in a lock n lock container.

As matter of taste, you could back off the spices .... we like ours spicy.