Pretty Pumpkin Pancakes

I'm working on a new pumpkin pancakes recipe for SDR.  I need y'all to give this a try and let me know how it works out for your family.  Make it just as directed and see if it's a worthy recipe.  We really enjoyed them and there weren't any leftover.  I enjoyed one without syrup and one pancake with real maple syrup.  Then, I had another one without syrup. 🙂

HERE'S WHAT IT TAKES

Makes 8 pancakes, 5-inches in diameter

  • 1 egg
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 1/2 tablespoons wheat germ
  • 3/4 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup milk

Start by heating a griddle over medium heat.

In a small bowl, whisk together the egg, pumpkin puree and vanilla extract.

In a medium bowl, mix the flour, wheat germ, sugar, baking powder, salt and pumpkin spice.  Whisk in the egg-pumpkin mixture to the dry ingredients.  Add in the milk gradually, constantly whisking until the batter is smooth.

By this time, the griddle should be hot enough to pour the batter.  If the griddle is too hot, simply remove it from the heat for a minute or two and turn down the burner just a bit.  Pour out enough batter to make 5 inch cakes.  When the tops begin to bubble, it's time to flip'em.  The second side will cook faster than the first, so DON'T WALK AWAY, cook until golden brown.