We had a can of pumpkin I had extra after making Paula Deen's pumpkin pie for Thanksgiving last year so I decided to make pumpkin pancakes for Anh 2 Mike and the kids. It was good. The vinegar sounds weird but what it does is curdles the milk and makes mock buttermilk. Try it. It's easy. I usually mix the dry ingredients the night before to speed it up in the morning.
Servings: 6 | Adapted from Allrecipes.com
Ingredients
* 2 cups all-purpose flour
* 3 tablespoons brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups milk
* 1 cup pumpkin puree
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons vinegar
Directions
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. 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.
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