Pumpkin Pancakes Breakfast
1 1/4 cups Aunt Jemima Original Pancake Mix or (1 1/4 cups All-Purpose Flour + 2 teaspoons baking powder)
1/4 cup butter or margarine
3/4 cup milk
1/4 cup mashed pumpkin
Preheat skillet over medium heat or electric griddle to 375 degrees. Skillet is ready when drops of water sizzle, then disappear almost immediately. Lightly grease skillet or griddle.
Pour mix into bowl. Add butter, egg, pumpkin and milk. Stir with whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
Pour slightly less than 1/4 cup batter for each pancake onto skillet. Turn when pancakes bubble and bottoms are golden brown. Serve warm to syrup of your liking like Maple Syrup.
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