Fall pancakes from Sylwia Stevens of our Marketing team.
WHISK the dry ingredients:
- 1 ¼ cups of wheat flour
- 2-3 Tbsp brown sugar
- 2 tsp baking powder
- pinch of ground cloves
- pinch of nutmeg
- pinch of salt
- ½ tsp cinnamon
- ½ tsp ground ginger
STIR the ingredients below in a separate bowl:
- 1 cup milk
- 8-9 Tbsp of canned pumpkin puree*
- 2 Tbsp melted butter
- 1 egg
FOLD both mixtures together.
COOK over medium heat:
- Heat a lightly oiled griddle or frying pan over medium to medium high heat.
- Pour the batter, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot with melted butter and maple syrup.
Serves 8 to 10.
*IF YOU’D LIKE TO USE REAL pumpkin instead of the canned PUREE the best pumpkins are sweet ones like New England pumpkins or Baby Pam. You need to bake them first at 425 degrees; put halves face down in a baking sheet. After an hour of baking peel off the skin and mash the pumpkin meat.