Tis the season! (I have been slacking a bit in the recipe department so I am sorry).
This beautiful Sunday morning was a pancake pumpkin morning. They taste fantastic, yummy and mouth watering. When fall comes around, I think most can attest, canned pumpkin puree is in the grocery cart every grocery run you make. There is always something to use it for. Since it is fall, it is only the right thing to do.
My husband is not the biggest fan of pumpkin, but he did enjoy these…especially when I added the chocolate chips to his. Hope you all enjoy this recipe (does my picture look like cookies? it does to me…but it really is pancakes).
1 1/4 c. all-purpose flour
2 TBL. sugar
2. tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. cinnamo
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 c. milk
6 TBL. pumpkin puree
2 TBL. butter, melted
– Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg & cloves in a medium bowl.
– Whisk together milk, pumpkin, butter & egg in a separate bowl. Fold into dry ingredients.
– Melt butter or oil (whichever you choose) in a skillet over medium heat.
– Pour and cook approximately 3 minutes per side. **this is where you can add your chocolate chips**
– Serve with butter & maple syrup