Harvest Kitchen team member
These warm, spiced pancakes are the perfect treat for an autumn morning.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1. Whisk together flour, sugar, baking powder, and spices.
2. In a separate bowl, stir together milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients.
3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Makes 8-10 pancakes. Recipe from Martha Stewart.