Pumpkin Pancakes

Pancakes are not my thing. I love to eat them but I'm not the best pancake maker in the world. But for some reason I make yummy pumpkin pancakes!

These pancakes are amazingly good. I guarantee if you serve them to overnight guests they'll be raving about them and begging for your recipe.

You need two bowls. In bowl #1 put 2 cups of all-purpose flour
3 Tbsp packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
Mix the dry ingredients with a spoon until blended well

In bowl #2 put 1 3/4 cup milk
3 beaten eggs
3/4 c. pumpkin puree
1/4 c. cooking oil

Whisk ingredients in bowl #2 together. Then dump contents of Bowl #1 into Bowl #2 and whisk or stir with a fork until lumpy. Don't overmix.  You want a batter with some small lumps in it.

 Bowl #1 has all the dry ingredients - flour, brown sugar, baking powder and salt

This is going into Bowl #2 - pumpkin puree and beaten eggs (plus milk & oil)

Adding the dry to the wet (Bowl #1 to Bowl #2)

Heat a skillet on the stove top with a bit of Canola oil. Drop the batter by spoon or small ladle and cook approximately 1 to 2 minutes per side. Yield 16 pancakes.

Oil your griddle or skillet and heat until bubbly

When bubbles form it's time to turn the pancakes over to the other side

A nice golden brown - these pancakes are ready to serve!

Put pancakes on a serving platter or individual plates and sprinkle with Confectioner's sugar. Serve with pure Maple Syrup (not the phony stuff!)