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Title: Pumpkin Pie Pancakes
Categories: Magazine Breakfast Bread
Yield: 15 Pancakes
| 2 | c | Flour; all-purpose |
| 4 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground allspice |
| 3/4 | c | Sugar |
| 1 1/2 | c | Pumpkin; cooked & mashed |
| 3 | Eggs | |
| 1 | c | Milk |
| 3/4 | c | Vegetable oil |
| 1 | ts | Vanilla extract |
In a medium bowl, sift the dry ingredients. In a large bowl, beat the pumpkin, eggs, milk, oil and vanilla. Add the dry ingredients and blend well.
Cook the pancakes one at a time, pouring 1/4 cup of the batter onto a hot, greased griddle. Cook until the bottom is lightly brown and bubbles form. Turn and cook the other side. Serve hot with syrup.
Source: Arlene Smulski, Lyons, Illinois
Makes about 15 small pancakes. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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