Light and Fluffy Pumpkin Pancakes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine Ingredients:
1 1/4 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 pinch clove |
1 cup 1% low-fat milk (can be any kind) |
6 tablespoons canned pumpkin puree |
2 tablespoons melted butter |
1 egg |
Directions:
1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.
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