Breakfast

Pumpkin pancakes

A sweet and spicy take!

Ingredients

All-purpose flour 2 cups
Brown sugar 2 tablespoons
White sugar 1 tablespoon
Baking powder 2 teaspoons
Baking soda 1 teaspoon
Salt 1/2 teaspoon
Pumpkin puree 1 cup
Ground cinnamon 1 teaspoon
Ground ginger 1/2 teaspoon
Ground allspice 1/2 teaspoon
Egg 1
Milk 1 1/2 cups
Vegetable oil 2 tablespoons
Lemon juice 2 tablespoons
Lemon zest 2 teaspoons, grated
Vegetable oil 1 teaspoon

15 minutes to prepare, 45 minutes to cook, ready in 1 hour and 15 minutes

It’s easy to make regular pancakes and just put “stuff” on them. This takes a different approach, incorporating the flavors into the pancake batter itself.

Despite the relatively long list on ingredients, it’s  not difficult to make!

Step 1: In a large bowl, mix up the flour, both sugars, baking powder and soda, and salt – whisk them together for a couple of minutes of aerate the mixture.

Step 2: Get a separate bowl, and mix up the pumpkin puree, cinnamon, ginger, allspice, egg, milk, two tablespoons of oil, lemon juice and zest.

Step 3: Add the flour mixture you created in step one – just stir it until it’s moistened though. You don’t need to overmix it.

Step 4: Put the teaspoon of vegetable oil in a skillet, over a medium heat.

Step 5: Pour 1/4 cup of your batter into the skillet at a time, until it’s full.

Step 6: Let the pancakes cook until they’re a nice golden brown color.

 

That wasn’t too bad. They’re certainly a lot more aromatic to cook than regular pancakes!

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