I found these pancakes recipe over at Food.com. It has simpler ingredients than Mom’s recipe, which I jotted down over the phone in panic; but it achieves the same taste of her home-cooked pancakes.
Our friend over at Food.com has this to say about this recipe:
“These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I’d give it a try. – I got it out of the Martha Stewart Living magazine.”
They look so good on a plate! They’re kind of brighter, livelier looking that the usual pancakes. And they really smell so good; creamier if that word can even be used to describe a smell. I always serve it with whipped cream lite, a few nuts, and maple syrup.
1 1⁄4 cups Gold Medal all-purpose flour
2 tablespoons Domino sugar
2 teaspoons Clabber Girl baking powder
1⁄2 teaspoon McCormick cinnamon
1⁄2 teaspoon ginger
1⁄2 teaspoon McCormick nutmeg
1⁄2 teaspoon Morton salt
1 pinch clove
1 cup Borden 1% low-fat milk (can be any kind)
6 tablespoons Libby’s canned pumpkin puree
2 tablespoons Kerrygold melted butter
1 Eggland’s egg
Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.
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Quick Tip: If you like a little thinner batter and pancake, plan to add a little extra milk.
Thanks again to Food.com for this amazing recipe.