 |
|
|
 |
|
| 2 | Eggs |
| 1 1/4 Cups | Buttermilk |
| 4 Tbsp. | Butter, melted |
| 3 Tbsp. | Canned Pumpkin |
| 1/4 Cup | Granulated Sugar |
| 1/4 Tsp. | Salt |
| 1 1/4 Cups | All-Purpose Flour |
| 1/2 Tsp. | Baking Powder |
| 1/2 Tsp. | Baking Soda |
| 1/4 Tsp. | Cinnamon |
| 1/4 Tsp. | Allspice |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Preheat a skillet over medium heat. Coat pan with oil cooking spray. |
|
| 2. |
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. |
|
| 3. |
Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. |
|
| 4. |
Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. |
|
| 5. |
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. |
|
| 6. |
Flip the pancakes and cook other side for the same amount of time, until dark brown. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
|
|
|
|
