Pumpkin Pancakes: Difference between revisions
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===Dry=== | ===Dry=== | ||
*1 1/4 C all-purpose flour | *1 1/4 C all-purpose flour (210g) | ||
*2 T sugar | *2 T sugar (17g) | ||
*2 t baking powder | *2 t baking powder (9g) | ||
*1/2 t cinnamon | *1/2 t cinnamon ( | ||
*1/2 t ground ginger | *1/2 t ground ginger | ||
*1/2 t salt | *1/2 t salt | ||
Revision as of 12:10, 6 June 2020
Dry
- 1 1/4 C all-purpose flour (210g)
- 2 T sugar (17g)
- 2 t baking powder (9g)
- 1/2 t cinnamon (
- 1/2 t ground ginger
- 1/2 t salt
- 1/8 t nutmeg
- pinch of ground cloves
Wet
- 1 C milk
- 6 T pumpkin puree
- 2 T melted butter
- 1 egg
Whisk together dry ingredients. Combine wet ingredients in a separate bowl and fold mixture into dry ingredients. Cook over hot, oiled griddle or pan. Makes 8 to 10.