Holiday
Pumpkin Pancakes
 

 
Ingredients
  2 cups All-purpose Flour
  2 Tbs. Sugar
  1 Tbs+1Tsp. Baking Powder
  1 Tbs. Cinnamon
  ¾ Tsp. Salt
  ½ Tsp. Ground Coriander Seeds (optional)
  1 ½ Cups Milk
  1 Cup Canned solid-pack pumpkin
  1 Stick Butter, melted
  4 Large Eggs, beaten lightly
  1 Tbs. Vanilla extract
    Vegetable oil for brushing skillet

In a large bowl whisk together flour, sugar, baking powder, cinnamon, salt and coriander seeds.

In another large bowl, whisk together all the remaining ingredients (except oil) until combined well.
Stir milk mixture into flour mixture until just combined.

Heat a skillet or large cast-iron pan over medium heat until hot enough to make drops of water scatter over the surface. Lightly brush the skillet with the oil.

Working in batches, pour scant ¼ cup measures of batter onto griddle, forming 4-inch rounds, and cook pancakes until golden and bubbles form in them, 1 to 2 minutes on each side.

Transfer pancakes when cooked to a heatproof platter and keep warm in the oven. Serve pancakes with warm maple syrup.

Makes about 16 pancakes.

BigPineKey.com 2007