Tuesday, March 15, 2011

Pumpkin Spice Pancakes


I know, I know, this is not the right season for pumpkin pancakes. I usually tend to think of pumpkin as an autumn ingredient. So I try to only use it when fall starts but then all of a sudden, I get this uncontrollable craving and I have to have something pumpkin right now! I love pumpkin in breakfast foods. Like muffins, scones, and these amazing pumpkin pancakes. I just can't get enough of them! I love to make the whole batch and then pop them in the freezer as well so when that urge strikes me again, I can just pull one out and have it ready in a few minutes. I think these would be really great with a light maple syrup topping, like a normal pancake, but honestly I love mine with just a dusting of cinnamon and sugar. Mmm, bliss!

Pumpkin Spice Pancakes
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Recipe from Annie's Eats , originally from Martha Stewart

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