Pumpkin Pancakes
 
 
1 1/2 cups    milk  
1 cup    pumpkin puree  
1   egg  
2 Tbs    vegetable oil  
2 Tbs    vinegar  
2 cups    all-purpose flour  
3 Tbs    brown sugar  
2 tsp    baking powder  
1 tsp    baking soda  
1 tsp    ground allspice  
1 tsp    ground cinnamon  
1/2 tsp    ground ginger  
1/2 tsp    salt  
 
1 In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Add extra egg for a more fluffy pancake.
2 Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir 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. Brown on both sides and serve hot.
 
Yield: 12 Pancakes
 
 Recipe Source

Author: Stacy Yorgason
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.