Pumpkin Pancakes

Pumpkin Pancakes

Whisk together:

1 ¼ c. all-purpose flour

2 TBSP sugar

2 tsp baking powder

½ tsp each cinnamon, ground ginger and salt

1/8 tsp nutmeg

Pinch of ground cloves

In a separate bowl, stir together:

1 c. milk

6 TBSP canned pumpkin puree

2 TBSP melted butter

1 egg

Fold wet mixture into dry ingredients.

Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook pancakes about 3 min per side; serve with butter and syrup, makes 8-10.

(first published: Oct 2006, Martha Stewart)

Buttermilk Variation:

1 tsp baking powder

¼ tsp baking soda

1 cup buttermilk

(mix in to make very thick pancakes! Let batter “sit” for a few minutes after mixing, before cooking.)

Vanilla Syrup

1 c. whipping cream

1 c. sugar

½ c. butter (1 cube)

2 tsp. vanilla

Combine all ingredients. Cook on low heat until butter is melted and sugar dissolved. DO NOT BOIL!!