I used to be a big fan of French toast. That was my special breakfast request. Coming home from college this was one of the things I wanted my mom to make me.
Funny how times change. Now I am much more of a pancake lover. Sure I probably would sit down to French toast but given the option I would order pancakes.
Lately pancakes have come to be trend themselves. Funfetti, brownie batter, pretty much any flavor you can think of I am sure you can find a pancake recipe out there.
Being fall and all pumpkin seemed to be the right choice for pancakes this week. The recipe was super easy to throw together yesterday morning before work. Mr. J wanted eggs instead. He doesn't know what he missed.
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute breakfast pumpkin fall
Ingredients (8 pancakes)
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- pinch of ground cloves
- 1 cup milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Whisk all-purpose flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg.
Fold mixture into dry ingredients.
Melt some butter in a skillet 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 8 to 10.
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