Recipes

Pumpkin Pancakes

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Nino Salvaggio
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Serves: 4

Are you ready for a truly memorable breakfast? Try these Pumpkin Pancakes. They can be garnished a number of different ways. My favorite way is dusting them with cinnamon sugar then topping them with sweetened whipped cream and toasted pecans! WOW!

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Ingredients

  • 1 1⁄2 cups Milk
  • 1 cup Canned or Cooked Pumpkin
  • 1 each Extra Large Egg
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Cider Vinegar
  • 2 cups All Purpose Flour
  • 3 Tbsp. Brown Sugar
  • 2 TBSP Baking Powder
  • 2 tsp. Baking Soda
  • 2 1⁄2 tsp. Pumpkin Pie Spice
  • 1⁄2 tsp. Salt

Instructions

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Then stir THAT mixture into the pumpkin mixture just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  4. Brown on both sides and serve hot.

Notes

Makes 12 – 4″ pancakes.

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