One of my new favorite foods is pumpkin pancakes.  Bud’s girlfriend made them for a me a few months ago and they are soooooo yummy!!  And easy to make too.  As long as you know how to flip a pancake. Which I don’t.  So I had Art flip them for me.  And I tried really hard to get a photo of the flip.  I tried for half an hour, but no go.  Oh well.  They are super yummy and I’m sure you’re tired of hearing me talk about them, so here’s the recipe and photos:

Pumpkin Pancakes

Ingredients:

1 1/4 cups flour

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. allspice

pinch of ground cloves

1 cup milk

6 Tbsp. canned pumpkin puree

2 Tbsp. melted butter

1 egg

Directions:

Mix all dry ingredients together in a bowl.

(I like to grate the nutmeg from fresh, so here’s a picture of my cute little nutmeg grater:)

Next, mix in the rest of the ingredients.

If you use a non-stick skillet, there is no need to grease your pan.  Just heat it over medium heat (just hot enough so water droplets skitter around the pan like so:

Once the pan is hot enough, pour the pancake batter by scant 1/4 cups onto the pan. Cook pancakes on first side until edges are rounded, with bubbles around them.

 

Now it’s time to flip. Sorry, but as I said earlier, I have no good pictures of a flip and I am horrible at it myself.  If you are a good flipper, please feel free to send me photos of how well you flip (just please don’t flip me off, LOL).

This makes about 12 medium size pancakes.

Enjoy!!