PUMPKIN PIE PANCAKES
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin puree (not pumpkin pie filling )
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter , melted
Vegetable oil
DIRECTIONS :
Sift together the flour , baking powder , salt , cinnamon , nutmeg , allspice , ginger and sugar in a large bowl. Set it aside .
In a separate bowl, whisk together the pumpkin with the milk , egg and melted butter .
Make a well in the dry ingredients then pour in the wet , stirring to combine . Allow the batter to rest at room temperature for 30 minutes.
Heat a large saute pan over medium -low heat and add just enough oil to coat the bottom of the pan , Allowing it to heat for 2 to 3 minutes . ( See Kelly's Notes. )
In batches , scoop 3 to 4 tablespoons of batter into the pan to form pancakes . Cook the pancakes on one side until bubbles Appear in the center, then flip them once and continue cooking until no longer doughy in the center . Serve the pancakes with your choice of toppings , including maple syrup , fresh fruit , nuts or whipped cream .
Agnes 's Notes:
You can substitute 1 teaspoon pumpkin pie spice for the cinnamon , nutmeg , allspice and ginger .
Make sure you are using pure pumpkin puree rather than pumpkin pie filling .
The true indication for When to flip a pancake is Appear When tiny bubbles in the center . Flip it any sooner and you'll be left with a runny mess!
A fish spatula is my go-to gadgets for flipping pancakes since it is small and flexible enough to easily maneuver in a pan .
There's no need to waste an Entire 's worth of pancake batter to Determine if you oil is hot enough. Instead , simply add a tiny drop of batter to the pre -heated pan . It Should sizzle immediately , otherwise your pan is not hot enough and the pancakes will become sponges soaking up any and all oil .
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