Tis the season for pumpkin pancakes! We had these for dinner on Tuesday. With a bit of bacon, these are one of our favourite breakfast-for-suppers. So simple, quick and delicious. Here is the recipe.
Combine:
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tablespoons oil
2 Tablespoons vinegar
In a separate bowl, mix together:
2 cups all-purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger (you can reduce this if you are less fond of ginger)
1/2 teaspoon salt
Add the wet ingredients to the dry ingredients and mix until uniform. Drop onto hot, oiled pan and cook one side until it begins to bubble. Flip and continue cooking until the pancake is cooked through.
