INGREDIENTS:
1 and 1/2 teaspoons baking powder
1 and 1/4 cups all-purpose flour, sifted
1 and 1/4 cups milk
1 cup pumpkin
1 egg
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 tablespoons brown sugar
3 tablespoons melted butter
chopped pecans
store-bought caramel sauce or homemade dulce de leche (cooked condensed milk)
INSTRUCTIONS :
-Combine pumpkin, milk, melted butter, egg, and brown sugar in a large pot.
-Whisk until well combined, and the mixture is of even consistency.
-In a separate pot, combine dry components: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
-Add dry components to wet components and whisk until just combined.
-Warm up a griddle to medium heat, grease lightly if necessary.
-Use 1/4 measuring cup to ladle each pancake on the griddle.
-Bake until golden brown, flip to the other side, and cook until golden brown on the other side.
-Serve pancakes, drizzled with caramel sauce and topped with chopped pecans.
1 and 1/2 teaspoons baking powder
1 and 1/4 cups all-purpose flour, sifted
1 and 1/4 cups milk
1 cup pumpkin
1 egg
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 tablespoons brown sugar
3 tablespoons melted butter
chopped pecans
store-bought caramel sauce or homemade dulce de leche (cooked condensed milk)
INSTRUCTIONS :
-Combine pumpkin, milk, melted butter, egg, and brown sugar in a large pot.
-Whisk until well combined, and the mixture is of even consistency.
-In a separate pot, combine dry components: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
-Add dry components to wet components and whisk until just combined.
-Warm up a griddle to medium heat, grease lightly if necessary.
-Use 1/4 measuring cup to ladle each pancake on the griddle.
-Bake until golden brown, flip to the other side, and cook until golden brown on the other side.
-Serve pancakes, drizzled with caramel sauce and topped with chopped pecans.
