PUMPKIN PANCAKES
Breakfast meets autumn in these flavorfully-spiced, pumpkin-laced pancakes. They are as tasty with a drizzle of sweet maple syrup as they are
with a dollop of whipped cream and a sprinkle of nuts. Quick and easy to prepare, they’re sure to make a regular appearance on your breakfast
rotation.
INGREDIENTS INSTRUCTIONS
•
•
•
•
•
•
•
•
• 1. Whisk together the flour, sugar, baking powder, spice, and salt until
evenly incorporated.
1 1/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup milk
1/3 cup pumpkin purée, homemade or canned
2 tablespoons melted unsalted butter or vegetable oil
1 large egg
2. In a separate bowl or measuring cup whisk together the milk,
pumpkin, melted butter, and egg.
3. Pour the wet ingredients into the dry ingredients, stirring just until
evenly moistened.
4. Heat a large pan over medium heat or preheat a griddle to 350°F; the
surface is hot enough when a droplet of water skitters across it. Lightly
grease the pan with butter or vegetable oil.
5. Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin
scoop works well here.
6. Cook on the first side until the edges of the pancakes start to look
dry, about 2 to 3 minutes, then flip the pancakes over, and continue to
cook until the bottoms are brown, an additional 2 minutes.
7. Serve immediately or transfer cooked pancakes to the oven to stay
warm, if desired.
83 VTMAG.com
VTMAG.com
79