The recipe in the magazine started with a pancake mix, but I never get the use of mixes for something so simple to make as pancakes.
I decided to update the tried and loved recipe that I always make, and just add some canned pumpkin to the batter. It came out fabulous, and no one was the wiser of the added ingredient. After eating a couple, I did tell my husband about the extra ingredient, but he said the taste was almost the same, only thing noticeably different was the color, which was yellow.
- 2 cups flour
- 1/2 cup sugar
- 2 eggs
- 2 cups milk
- 2 Tbs. oil
- 1/2 cup pure pumpkin from a can (not pumpkin pie filling)
In second bowl combine eggs, milk, oil and pumpkin. Add flour mixture to egg mixture and mix till batter in slightly lumpy.
Heat small amount of oil in frying pan, and fry spoon fulls of batter. Flip pancake when bubbles appear on upper side.
Serve with pancake syrup.