recipe : pumpkin pancakes

I have fond childhood memories of waking up on weekend mornings to the smell of breakfast wafting through the house, specifically the smell of pancakes. To this day, pancakes hold a special place in my heart {and tummy}. These pumpkin pancakes are no exception and are very reminiscent of Fall. As I was making these over the weekend, the scents of pumpkin, nutmeg, brown sugar, and cinnamon permeated the air and I swear my heart smiled.


Pumpkin Pancakes




Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar {i used brown sugar}
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

*recipe adapted from Martha Stewart

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