Use up your leftover canned pumpkin puree to make these spiced pancakes.
Source: Martha Stewart Living, October 2004
- 1 1/4 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- Pinch of ground cloves
- 1 egg
- 6 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 cup milk
- Syrup and butter, for serving
Whisk the flour, sugar, baking powder, spices, and salt in a bowl.
Mix egg, pumpkin puree, butter, and milk in another bowl. Fold wet ingredients into dry ingredients.
Heat a buttered skillet over medium heat. Pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side; serve with butter and syrup.