Pumpkin Pancakes
- 1-1/2 cup All-purpose Flour
- 2 Tablespoons Packed Light Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 dashes Cinnamon
- 2 dashes Nutmeg
- 1 dash All Spice
- 2 whole Eggs
- 1 cup Milk (I Used 2 %)
- 3/4 cups Canned Pumpkin (not Pumpkin Pie Filling)
- 1/2 cups Ricotta Cheese
- *Note all spices are to taste. If you like one of the spices more than another, dash away!
- In a small bowl, combine the flour, brown sugar, baking powder and salt. Add in spices to taste. Set aside.
- In another bowl whisk the eggs, milk, pumpkin and cheese. Stir this mixture into the dry ingredients just until moistened, and don't worry - the batter will be a bit lumpy.
- Drop batter by 1/4 cupfuls onto a greased hot griddle and cook until both sides are golden brown.
- Yield: around 15 mid-sized pancakes.
allpurpose, brown sugar, baking powder, salt, cinnamon, nutmeg, all spice, eggs, milk, pumpkin, ricotta cheese
Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pancakes-7/ (may not work)