Tuesday, September 21, 2010

Pumpkin Pancake With Nutmeg Whip Cream

These pumpkin pancakes are a great way to kick off Fall. They have an awesome cinnamon/pumpkin flavor and taste great with the nutmeg whip cream and maple syrup. I enjoyed these a lot and will be making plenty more. I added about 1/4 cup more milk than what the recipe called for, the batter seemd a little thick. I would highly recomend these with the nutmeg whip cream.


2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutmeg whipped cream

1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg