Pumpkin Spiced Pancakes
Sep. 30th, 2009 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomI got this recipe from my sister-in-law, who apparently stole it from Sandra Lee, of semi-homemade fame (or infamy, depending on your POV.) At any rate, these pancakes are simple and delicious. The recipe says it serves 2, but we always have a few leftover. Good for breakfast, holiday brunches, or supper. (click on the above recipe link to find out about the pecan (yuck!) syrup which goes with.)
Ingredients:
1 cup buttermilk pancake mix (of the 'just add water' variety)
1 cup cold water
1/3 cup canned pumpkin (NOT pie filling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room teperature
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended. Do not over-mix; mixture should be lumpy.
Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warmpecan (yuck!) syrup.
Ingredients:
1 cup buttermilk pancake mix (of the 'just add water' variety)
1 cup cold water
1/3 cup canned pumpkin (NOT pie filling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room teperature
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended. Do not over-mix; mixture should be lumpy.
Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm