Pumpkin Pancakes
Instructions:
Put all of the ingredients in a large bowl. Mix with your electric mixer on medium high for a full 30 seconds. Scrape the bowl and mix a bit again. Many pancake experts recommend you let the pancake mix sit for 15 minutes before you make the pancakes. This allows the active ingredients to do their job. I let this batter sit too. Just before grilling the pancakes, I gave it one more five second swirl with my electric mixer.
For oils. First batch I did with coconut oil. Works great. Second batch I did with butter. Works equally as well. Your choice. The batter with be a bit thicker than regular pancake batter. You could add a bit more water if you want your batter thinner. Cook the batter over medium to medium-high heat.
The pancakes will not bubble like normal ones so just watch for them to be golden brown on the bottom and then gently flip them. They do puff up like regular pancakes.
Leftovers can keep in zipper bags in the refrigerator and re-heated.
Serve with Pumpking Spiced Whipped Cream
Ingredients:
1 cup of whipping cream
2 tsp of vanilla
1 tsp of pumpkin pie spice
:
Mix with your mixer until still peaks form; just like regular whipped cream. Serve this on your pancakes instead of syrup. Or if you want some syrup just do a teeny bit; like a capful. And use REAL maple syrup. No diet syrup. A bit of the real stuff is better for you. I served mine with the whipped cream and a very teeny drizzle of syrup. It was WAY YUMMY!
Enjoy!
Cheers,
Zola
