Perfect Pumpkin Pancakes

Yield: 12 servings

Instructions

1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a

large mixing bowl.

2. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil,

mixing well.

3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be

lumpy. (For thinner batter, add more milk).

4. Lightly coat a griddle or skillet with cooking spray and heat on medium.

5. Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin

to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes.

Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.

Notes

If you don’t have pumpkin spice on hand, don’t worry – it’s just a combination of

cinnamon, nutmeg, ginger, and cloves. In this recipe, you can substitute 3/4

teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon each of ginger and

cloves for the pumpkin pie spice.

Remaining pumpkin puree can be frozen in an air-tight container for 1 to 2 months.

Safety Tip: You can be sure your skillet or griddle is hot enough for pancakes

without burning your hand. Just sprinkle a few (3 or 4) drops of water on the

surface. If they dance and sizzle, you are ready to cook. Be sure handles of

skillets and pans are always turned toward the center or back of the stove, to

prevent the pan from catching on hands or clothes and causing burns.

Source

Kansas Family Nutrition

Per serving: $0.11