This is from Magleby's restaurant. I triple the recipe for my family.
Whisk:
1 ¼ c. flour
2 tsp. baking powder
½ tsp. each: cinnamon, ginger, salt
2 Tbsp. sugar
1/8 tsp. nutmeg
pinch of cloves
In separate bowl mix together:
1 c. milk
6 Tbsp. canned pumpkin puree
2 Tbsp. melted butter
1 egg
*for fluffier pancakes, add ½ c. milk*
Fold into dry ingredients.
Cook pancakes 3 minutes per side.
Serve with Buttermilk Syrup.
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