Pumpkin Pancakes

These pancakes are good enough to be dessert. If you want to make them extra special, mix orange marmalade with ma- ple syrup and warm on stove. Or serve with toasted nuts, warm maple syrup, and fresh whipped cream plus and extra dash of cinnamon.

1 1/2 C flour
1/4 C brown sugar
2 t baking powder
1/8 t salt
1 t pumpkin pie spice
1 1/4 C milk (I like evaporated or buttermilk)

2/3 C pumpkin puree
1 large egg
2 T butter, browned
1 t vanilla

Preheat oven to 200 degrees. Brown butter in microwave, by putting in a covered dish and microwaving for 3 minutes, set aside to cool. In a bowl, mix together the milk, pumpkin, egg, butter, and vanilla. Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Lightly oil frying pan or griddle over medium high heat (325 degrees). Pour or scoop the batter onto the griddle, using ap- proximately 1/4 – 1/3 cup for each pancake. Brown on both sides, about 2-3 minutes per side. Transfer to oven to keep warm. Serve with desired toppings. Makes 12 4” pancakes.

Source: apronclad.com

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