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Pumpkin Pancakes Recipe | |
Brunch | |
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Ingredients:
2 eggs, slightly beaten1/4 cup sugar 3/4 cup milk 1/4 cup vegetable oil 1 teaspoon vanilla 1 can (15 oz) pumpkin (not pumpkin pie mix) 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon
Directions:
1. In large bowl, mix eggs, sugar, milk, oil, and vanilla until well blended. Stir in remaining ingredients until mixed. 2. Heat large nonstick electric griddle to 375 deg.F or 12-inch nonstick skillet to medium heat. 3. Oil hot griddle. Pour 1/4 to 1/3 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edge. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup. Makes about 4 servings of two pancakes each.
High altitude(3500-6500 ft.): Increase milk to 1 1/4 cups; decrease baking powder to 1 1/2 teaspoons. Cook pancakes 2 to 3 min. then turn and cook about 2 min. longer.
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