Pumpkin Pie Pancakes
Adapted from Crepes of Wrath
Makes 10 pancakes
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (you may need a little more to thin it out)
1/2 cup pureed pumpkin (the real stuff, not the pumpkin pie filling stuff)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons vegetable oil
1 large egg, room temperature (you can put the egg in a dish of warm water to warm it up quicker)
1. Pre-heat your oven to about 175 degrees Fahrenheit and set a cookie sheet inside on the middle rack.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Set aside.
3. Using a medium sized bowl, whisk together the milk, pumpkin puree, oil, and egg. Pour into the bowl with the flour mixture and give it a good stir. You may need to add a little more milk if it’s too thick—I usually add a couple more tablespoons.
4. Heat up a skillet and give it a wipe with some butter. You don’t want a lot of butter or oil on your skillet, or your pancakes might be a bit soggy. When the skillet is hot enough (medium heat is good), spoon about 1/4 cup batter in and smooth out with the back of a spoon. Let cook until you see bubbles forming on the surface and the bottom is golden, then flip and cook the other side.
5. Remove from skillet and place on cookie sheet in the oven to keep them warm. Continue with the rest of the batter.
6. Serve with whipped cream and maple syrup, or Greek yogurt, sliced bananas, and maple syrup.