Pumpkin Pancakes Friday, October 10, 2008


1 egg
1 cup milk
1 1/2 cups plain flour
1/2 cup pumpkin puree
2 TBSP sugar.
2 tsp baking powder.
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground ginger
1 cup pecans, chopped
vegetable oil.


In a mixing bowl, combine all of the ingredients (except vegetable oil and pecans), stirring until blended. Use the vegetable oil to lightly oil a griddle, then once hot pour the pancake batter on, using about 1/4 cup batter for each pancake. Immediately, sprinkle each pancake with pecans. Flip the pancakes over when bubbles break around the edges. Cook until brown on second side. Serve hot with syrup of your choice.

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