Light & Fluffy Pumpkin Pancakes

Ingredients:

150g Plain flour

15g Sugar

1tsp Cinnamon

1tsp Ginger

1tsp Nutmeg

1tsp Salt

120ml Milk

45g Canned pumpkin puree

15g Melted butter

1 Egg

Method:

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.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.

https://www.samsamskitchen.blogspot.co.uk/