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Pumpkin Patch Pancakes

Pumpkin eaters will flip for this breakfast treat.

What you need:

• 2 cups flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup canned pumpkin
• 1 3/4 cups milk or soy milk
• 2 tablespoons vegetable oil
• nonstick cooking spray
• whipped cream or whipped topping substitute

What you do:

1. Combine flour, brown sugar, baking powder, spices, and salt in a large bowl.
2. In a small bowl, stir together egg, vanilla, pumpkin, milk, and vegetable oil until well mixed.
3. Add the wet ingredients to the dry, stirring just until all the dry ingredients are moist and mixed in. The batter will be thick and lumpy.
4. Spray a griddle or skillet with nonstick cooking spray and heat on medium heat.
5. Pour batter (about 1/4 cup for each pancake) onto hot griddle. Cook until pancake is golden brown on the bottom, then flip and cook until the other side is browned.
6. Just before eating, top pancakes with whipped cream "stripes" and a sprinkling of nutmeg. Note: The whipped cream stripes melt quickly on hot pancakes, so they won’t last long. But then, neither will the pancakes!

Makes 12 pancakes.

Photo: NWF

 

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