Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 10 depending on size
Ingredients:
2 C. Cake Flour (or all purpose flour)
2 tsp. baking Powder
1 1/2 T. Sugar
1/4 tsp. Salt
1 tsp. cinnamon
1 tsp. pumpkin spice
1 C. canned pumpkin
2 C. butter milk or (reg. milk if that’s all you have)
2 whole Large Eggs
1 1/2 T. Vanilla
2 1/2 T. Butter, Melted
Extra Butter for your fry pan
Maple syrup, Pancake Syrup, pecans, bacon bits
What to do:
Mix together well, dry ingredients in large bowl.
Mix together pumpkin, milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined. Not too much you don’t want a stiff batter.
Melt butter (don’t boil it just melt it) and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
Cook on a buttered skillet over medium-low heat until golden brown and you see little bubbles, then flip! Cook just a little longer on the second side not as much as the first side. Garnish with pecans and bacon bits……. Oh my!!!!!