Pumpkin pie pancakes

Yield: 15 Pancakes

Measure Ingredient
2 cups Flour; all-purpose
4 teaspoons Baking powder
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
¾ cup Sugar
1½ cup Pumpkin; cooked & mashed
3 Eggs
1 cup Milk
¾ cup Vegetable oil
1 teaspoon Vanilla extract

In a medium bowl, sift the dry ingredients. In a large bowl, beat the pumpkin, eggs, milk, oil and vanilla. Add the dry ingredients and blend well.

Cook the pancakes one at a time, pouring ¼ cup of the batter onto a hot, greased griddle. Cook until the bottom is lightly brown and bubbles form. Turn and cook the other side. Serve hot with syrup.

Source: Arlene Smulski, Lyons, Illinois Makes about 15 small pancakes. ** The Herb Companion -- Oct/Nov 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

Similar recipes