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1 1/2 cups All Purpose Flour
3 heaping tblsp Brown Sugar
2 tblsp Baking Powder
1 1\2 tsp Sea Salt
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Pumpkin Seasoning

Blend in bowl ALL DRY INGREDIENTS with whisk or fork thoroughly. Set aside.

4 tblsp Melted Butter or Marjorine
2 large Eggs
1 tblsp Vanilla Extract
1 1/2 cup Milk (I use skim)

Whisk All MOIST INGREDIENTS with whisk or fork thoroughly.

Pour moist ingredients into center of dry ingredients. Blend just enough to moisten all, leaving lumps, large ones are ok.

Batter will be thick and fluffy. Scoop 1/4 cup onto low heat, hot, lightly greased skillet or griddle. I use spray butter flavored Pam.

Brown lightly (check doneness by lifting an edge). You will find the batter becomes kinda smooth on top as a sign of doneness. Flip pancake. Will be really fluffy. Makes approximately 12+ pancakes.

My extra trick is to melt some butter and pour some maple or whatever syrup over the melted butter. Whisk and microwave for 10-20 seconds in microwave (or more if needing large quantity, I would recommend doing more on stovetop). This makes it warm and buttery.

These are a super hit in our house. Serve with your side dishes and enjoy 🙂

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