Monday, October 12, 2009

Pumpkin Pancakes

1 cup complete buttermilk pancake mix (I use the Krusteaz mix from Costco)
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
2/3 cup cold water
1/3 cup canned pumpkin
Maple syrup
Toasted, chopped pecans

In a bowl, combine the pancake mix, cinnamon and ginger. In a small bowl, whisk water and pumpkin until blended; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Spread out batter with back of spoon. When underside is browned, turn pancakes and cook until second side is browned. Top with syrup and toasted pecans, if desired. Makes 6 pancakes. Can easily be doubled.

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