Happy Saturday! So many things going on in this wild brain of mine. Fall is here and I am one excited girl about it (bet you couldn't tell with all the exclamation points right?) After all it is my favorite season! And what better way to begin it with something pumpkin, hello! I got these just right and at this point I am not tweaking anything about their moist, sweet, perfect goodness! Well I am sure by now you are wondering how I made these lovely beauties, that please the eye as well as the tummy, so here goes the recipe. I'm kind of a simple gal so if you have questions for me, just ask. I am here to help you if need be. Now I am not an expert but I have worked enough in the kitchen, read a lot and just love to play in my kitchen. Sooooo....without further a due, I present to you.........pumpkin pancakes.
The Pumpkin Pancakes :D
You will need:
1 c. flour
3 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
2/3 c. milk (a little more if the batter seems to thick)
1 egg
2 T. unsalted butter (melted) or canola oil
1/4 c. pumpkin purée
In a large bowl place the flour, sugar, baking powder, salt and spice.
In a medium bowl blend well milk, egg, butter/oil, and pumpkin.
Mix wet mixture with dry ingredients. Do not over blend.
Place spoonfuls of batter on pre-heated griddle.
* Make about a dozen 4" to 5" inch pancakes.
Enjoy them with creamy butter, maple syrup or agave, chopped pecans and some whip cream if you would like.
Trader Joe's maple/agave blend is excellent on them but use sparingly because it is super rich. Raw pecans are also great of them. I buy mine at Trader Joe's as well. And I must recommend my favorite whip cream by Land O' Lakes. It makes these super yummy and pleases my tummy.
That's it! Easy peasy and well worth the work. So no more salivating, get to work!
Until next time, have a great day beautiful peeps!
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