by Kathy Hamman Miller
Pumpkin pancakes
Wet ingredients:
1/4 cup seasoned canned pumpkin
1 egg
1 1/2 cups evaporated milk
Dry ingredients:
1 cup flour
1 tablespoon baking powder
A pinch of salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk the wet ingredients together with the sugar, set aside. In a medium size bowl place and whisk all the dry ingredients together making sure the baking powder isn’t clumped.
Now add the wet to the dry ingredients and whisk together until smooth. Using medium heat prepare a slightly oiled skillet. Pour or scoop about a 1/4 cup batter into pan flipping as the sides brown.
Enjoy!
