INGREDIENTS Are:
#1. 2 Cups All Purpose Flour
#2. 3 Teaspoons Baking Powder
#3. 1 Teaspoon Salt
#4. 1 1/2 Teaspoons of the Ground Cinnamon
#5. 1/2 Teaspoon Ground Ginger
#6. 1/2 Teaspoon Ground Nutmeg
#7. 1/4 Cup Brown Sugar
#8. 1/4 Cup Granulated Sugar
#9.1 Teaspoon Vanilla Extract
#10. 1 Cup Pumpkin Puree
#11. 2 large fresh egg’s
#12. 4 Tablespoons Butter Melted
#13. 1 1/2 Cups Milk
DIRECTIONS ARE:
#1. Wash your hand’s beffore you bake.
#2. Use a apron when you are baking.
#3. Preheat griddle or large non-stick skillet to medium heat.
#4. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
#5. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
#6. Pour the wet ingredients over the dry ingredients and whisk to combine.
#7. The batter will be lumpy, do not over mix.
#8. Set the batter aside for 5 minutes.
#9. Butter your griddle or spray with non-stick cooking spray if desired. #10. Pour out 1/3 cup of batter for each pancake and spread into a circle.
#11. Cook each pancake for approximately 4 minutes per side.
#12. Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.
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