My girls love pancakes. Miss B loves pumpkin...so I thought what better way....pumpkin spice pancakes! NOPE! She would NOT eat them?? Really??? And Little O...while she is my difficult to please child when it comes to food....ate them and asked for more. hmmmmm...ANYWAY...here it is!
Pumpkin-Clove Pancakes
yield: Makes about 15 (I got 13)
Adapted from: Bon Appétit
Ingredients
* 2 cups all purpose flour
* 6 tablespoons (packed) brown sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
*1/2 teaspoon ground cloves
*1 teaspoon cinnamon (not in the original recipe)
*1/2 teaspoon ground nutmeg (not in the original recipe)
* 1/2 teaspoon salt
* 1 2/3 cups buttermilk (can use 1 2/3 tablespoons vinegar added to milk, let sit 5 minutes)
* 3/4 cup canned solid pack pumpkin
* 3 large eggs
* 2 tablespoons (1/4 stick) butter, melted
* Pure maple syrup
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Preparation
Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
Serve pancakes hot with maple syrup.
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