Pumpkin Pancakes
Ingredients
- 2 eggs
- 1 C. evaporated milk
- 1 1/2 C. or half a can canned cooked pumpkin
- 1 3/4 C. pancake baking mix
- 1/4 C. salad oil
- 1/4 C. brown sugar
- 3/4 C. white sugar
- 1/2 tsp. or 3 dashes cinnamon
- 1/2 tsp. or 3 dashes nutmeg
- 1/2 tsp. or 3 dashes ginger
- 1/2 tsp. or 3 dashes freshly ground cloves
Directions
In a small mixer bowl, beat eggs on high speed for 5 minutes or until thick lemon colored. Add sugar and spices and beat until sugar is dissolved and fluffy. Beat in cooked pumpkin until smoothed followed by the evaporated milk. Hand whisk in the pancake mix until most of the lumps are dissolved. Add oil. Cooked on griddle or frying pan the way you typically make pancakes.
You can use less or more sugar. I usually use margin on griddle and omit oil for a buttery taste. Batter can last a couple days in refrigerator.
