Wednesday, October 16, 2013

Pumpkin Recipe #2 My all time favorite Pumpkin Pancakes

Pumpkin Pancakes

2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil


1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

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