So, this morning a minor miracle happened. Everyone was home, hungry, and I actually felt like cooking something for breakfast. Okay so it was afternoon and brunch, but hey... I don't normally ever cook breakfast (unless it's for dinner). Being the season for pumpkin/pumpkin spice EVERYTHING, and having a can of the squash in question, I set upon making some pumpkin pancakes. Everyone loved them!
Pumpkin Pancakes
2 C. flour
1/4 C. brown sugar
2 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. salt
1 egg
1 1/2 C. milk
1 1/3 C. canned pumpkin (not pumpkin pie mix)
2 T. vegetable oil
In a large mixing bowl, combine all dry ingredients; mix well with a whisk. In a medium mixing bowl, whisk together egg, milk, pumpkin, and oil. Add the wet mix to the dry, stirring until well combined. Cook on griddle or in skillet until bubbles stop popping and top looks somewhat dry. Flip and continue cooking until done. These take a little longer than standard pancakes, but they're totally worth the wait! This recipe made about 15 pancakes.
