Easy And Delicious Pumpkin Pancake Recipe For You

Pancakes are one of the most convenient things to make on the morning of a workday even if you are feeling extremely rushed. The average time that pancakes take to become ready is not more than half an hour. Pancakes can be made in a variety of flavors ranging from the basic vanilla to chocolate, banana and even pumpkin.

The following pumpkin pancake recipe would help you understand these little differences between a specific recipe and generic pancake recipes. Pancakes are one of the most convenient things to make on the morning of a workday even if you are feeling extremely rushed. The average time that pancakes take to become ready is not more than half an hour.

Pancakes can be made in a variety of flavors ranging from the basic vanilla to chocolate, banana and even pumpkin. Although the recipe for making modified pancakes is not that different from the basic fundamental recipe of making pancakes, there are still important distinctions. The following pumpkin pancake recipe would help you understand these little differences between a specific recipe and generic pancake recipes.

One to one and a half cups of flour. Two tablespoons of sugar. Even brown sugar can be used. One to one and a half teaspoons of baking powder. Around one teaspoon of baking soda. Approximately one teaspoon of ground allspice. Half to one teaspoon of cinnamon. Less than half teaspoon of ground ginger.

One fourth teaspoon salt. One to one and a half cup of milk. Half to three quarter cup of pumpkin puree. One tablespoon and one teaspoon vegetable oil. One tablespoon and one teaspoon vinegar. These ingredients should be ready before the pancake recipe is applies in the kitchen. The quantity ingredients that are there for providing flavor can be modified on the basis of the cooks preferences and tastes.

The following is the cooking part of the pancake recipe. Take a bowl and mix milk, pumpkin, egg, oil and vinegar together. In another bowl mix flour, baking soda, cinnamon, ginger, allspice, baking powder, brown sugar and salt with pumpkin puree. The two mixtures should then be combined to create the final batter.

It should be noted that while combining, the cook should stir the batter constantly in order to keep the batter smooth and runny. The batter should be viscous enough to be poured and should neither be too thin or too thick. The batter should be corrected with addition of more flour or milk in case this happens. This batter can now be cooked in a frying pan that has been heated up already on medium flame.

Around a quarter of the batter should be used to make one pancake. This should be poured in the pan and cooked till it becomes fluffy and brown on the underside. Well here you go, if you followed this pancake recipe properly then you just made your own pumpkin pancakes.

This fits in perfectly with the breakfast theme of my "Best Breakfast" lens, so I added it as a featured lens. You've just reminded me that we haven't had hubby's pancakes in a while -- will remind him this weekend! I know what I'm having for breakfast tomorrow! I can never get my pancakes to come out as good as a restaurant's.

I've never heard of Polly's, I'll have to see if I can check them out next time I'm in New Hampshire (not too far from me). I'll have to visit your other lens on them to find out about this place. I love buttermilk pancakes. Boy do your pancakes look good!

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