PUMPKIN PANCAKES

Ingredients

• Pumpkin Pancakes:​
• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cups milk (2%)
• 1/2 cup unsweetened pumpkin purée
• 2 large eggs
• 2 tsp vanilla
• 2 tbsp salted butter, melted
• 1 tbsp canola oil
• Maple Whipped Cream (recipe follows)
• Maple syrup

Directions

1. ​Pumpkin Pancakes: Combine flour, sugar, baking powder, cinnamon, salt, nutmeg and cloves in a small bowl.
2. Whisk milk, pumpkin, eggs and vanilla together in a separate bowl.
3. Pour wet ingredients into dry ingredients. Stir until almost fully combined. Stir in butter until just combined.
4. Do not overmix. Let stand for 5 minutes.
5. Heat oil in a large frypan over medium heat. For each pancake, pour 1/4 cup batter into frypan.
6. Cook pancakes in batches until golden brown, about 2 – 4 minutes per side. Add more oil as necessary.
7. Serve with Maple Whipped Cream and maple syrup.

Ingredients

• 1 cup whipping cream
• 2 tbsp maple syrup
• 1 tsp maple extract or vanilla

Yield: Makes about 2 cups.

Directions

1. Combine all ingredients in an electric mixer bowl. Beat with the whisk attachment until stiff peaks form.