Quick Pumpkin Pancakes

[jkath]

Pumpkin Pancakes


2 c. bisquik 1 can (12 oz) evaporated milk
2 Tbsp brown sugar ½ c. canned pumpkin
2 tsp cinnamon 2 Tbsp veg. oil
2 eggs 1 tsp vanilla

Combine first three ingreds. In another bowl, mix remaining ingreds.
Stir all together. Pour batter by 1/3 cupfuls onto lightly greased hot griddle. Flip when bubbly. Serve with maple syrup.

 

[PA Baker]

Oooh, these sound yummy! Thanks, Jkath!

 

[Konditor]

The spicy pumpkin pancakes I make in the Fall & Winter months are usually topped with glazed apple slices or orange-marmalade butter. But a dark grade of pure maple syrup is the ambrosial accompaniment.

2 cups all-purpose flour
2 Tbsp light- or dark-brown sugar
1 Tbsp baking powder
1 tsp EACH salt & ground cinnamon
¼ tsp EACH ground ginger & nutmeg
14 fl. oz. milk
½ cup solid pumpkin purée
1 large egg
1 fl. oz. safflower or sunflower oil

 

[choclatechef]

I think I will try yours Konditor. I have problems with cinnamon, and I notice yours does not have any.


Oooops, wrong again! Cinnamon and nutmeg. Be still my heartburn!

 

[Konditor]

choclatechef: Prepare & enjoy these pumpkin griddle cakes by adjusting the spices according to your own preferences.

I still hope you'll serve them with real maple syrup! The best grade syrup is usually produced in New Brunswick, Quebec, and Vermont.

 

[choclatechef]

Konditor. I dearly love both cinnamon and nutmeg! They just don't love me, so I will have to use a bare minimum in these pancakes.

Durn it!

 

[Barbara L]

Both of these recipes sound great! I can't wait to try them.

Barbara

 

[jkath]

Konditor -
you never cease to amaze me!
Your recipes always look like some master chef has passed down his legacy to you!
Please bear with my "little" recipes!