My name is Haley Roberts and I am a Serious SWEET TOOTH. To make matters worse (or better in my opinion) I married into a family of Dentists who remind me I should know better. Whether it be chocolate cream pie, homemade Creme Brulee' or just plain ole' sugar cookies I cannot resist! To combat my "addiction", my father-in-law and my husband have agreed to provide me with helpful tips and advise to save my sugar coated teeth and I agree to share this wonderful advise with you (as well as updates on my latest SWEET recipe.) Warning-I'll probably throw in other items of interest such as how to keep the pounds off when eating these delicious recipes! So here is my latest discovery which is perfect for Thanksgiving and I LOVE it!
PUMPKIN PANCAKES
NOTE* This recipe comes from Food.com but I have altered it to add- you guessed it- I tiny bit more sugar. It was a little bitter the 1st go around!
INGREDIANTS
1 1/4 cups all-purpose flour
2 tablespoons sugar + 1 tsp of sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
DIRECTIONS
1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2.In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3.Fold mixture into dry ingredients.
4.Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5.Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6.Makes about six 6-inch pancakes.
Add some homemade Whipping Cream and fresh blackberries and your mouth will thank you!
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