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Pumpkin Pancakes (Martha Stewart recipe)


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Ingredients

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  • 1 ¼ c. all-purpose flour
  • 2 T. sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1/8 tsp nutmeg
  • pinch of ground cloves
  • 1 c. milk
  • ¼ c. + 2 T. canned pumpkin purée
  • 2 T. melted butter
  • 1 egg

Instructions

  1. Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).