Sundays at our house (like many others) are a big deal-come Fall. The weather begins to cool, football begins and pumpkin flavored items are all the rave! Levi and I anxiously await the Pumpkin Spice Latte at Starbucks and I personally love an opportunity to try new comfort foods as we watch football at home.
Pumpkin pancakes have been on my radar for awhile now, but too often in the mornings-all I want is coffee. Last night we went to bed early (do I admit it was before 9pm?) and tossed, Key Largo in the dvd player to talk us to sleep. I think the weather took a cue from the hurricane scene because at 3am we were jolted out of bed by a large crack of thunder that shook the whole house!
This morning though, the sun was shining on the wet streets and sidewalks and I decided I was ready to take a crack at the alluring pumpkin pancakes.
Makes 5 large pancakes or 8-10 normal sized pancakes
1 1/2cups All-Purpose Flour
3 teaspoons baking powder
2 Tablespoons Sugar
dash of salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2cup milk (possibly more)
1 cup pumpkin puree
2 Tablespoons melted butter
Mix dry ingredients into a bowl. Then mix in wet ingredients. Batter should have the same consistency as cake batter-if its too thick, add 1/4cup milk at a time until you get desired consistency.
Heat non-stick pan. When pan is hot, pour on batter until you get desired pancake size. Let the pancake cook for awhile-you will know to flip it when the edges bubble, pop and the holes where the bubbles where don't fill back in with batter. Flip pancake and cook for 2 minutes. Serve with syrup.