Wednesday, November 21, 2012

Holidays are a mix of many things (kind of like a pancake batter). They can be exciting and joyful, with days and nights full of laughter as we spend much needed quality time with loved ones. They can be stressful, with long to-do lists and days worth of preparation. Also sad, for those who aren't with us (for one reason or another) on these special days. 

So make this Thanksgiving a little sweeter than the last... go for a long walk, stay up extra late, watch the sun rise, or continue the celebration into the next morning with some pumpkin pie pancakes. 

2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
1 teaspoon salt
1 cup milk
1/2 cup pure pumpkin puree 
1 large egg
2 tablespoons vegetable oil
cinnamon & sugar 

Combined flour, brown sugar, baking powder, spice and salt in a large bowl. Combine milk, pumpkin, egg, and vegetable oil in a separate bowl. Add flour mixture to wet ingredients. Stir just until moistened. Batter may be lumpy. In a large skillet, heat butter over medium high heat. Once butter is melted, but before it browns, spoon mix onto skillet. Once pancakes have started to bubble add more butter and flip to them to the other side. (Gently lift the the side of the pancake to make sure it isn't burning. If it is starting to burn, turn your heat down). Transfer pancakes to a plate and sprinkle with a little cinnamon and sugar. Add butter and drizzle with maple syrup. 
* Adding less milk to make your pancakes fluffier, and more milk will make your pancakes thinner. 

{Recipe from cdkitchen}


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