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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter. Ingredients:
1 large egg |
1 cup flour |
1 cup milk |
2 tablespoons vegetable oil |
1/2 cup canned pumpkin puree |
1 tablespoon sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 apple, peeled, cored, and chopped |
about 2 tbsp. butter, divided |
Directions:
1. Mix together all ingredients except butter and syrup in a medium bowl.
2. Melt 2 tsp. butter in a large nonstick frying pan over medium heat. Spoon batter by 1/3-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Continue making pancakes with remaining batter, adding more butter to pan for each batch. Serve with syrup and more butter if you like.
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