Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce and broiled grapefruit halves sprinkled with brown sugar and cinnamon for a winter time treat.
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1-1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1-3/4 cups milk
1/2 cup LIBBY’S 100% Pure Pumpkin
1 large egg
2 tablespoons vegetable oil
Pumpkin Maple Sauce (recipe follows)
Optional:
chopped nuts
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.
Makes 8 servings.
FOR PUMPKIN MAPLE SAUCE
Heat 1 cup pure maple syrup, 1-1/4 cups LIBBY’S 100% pure pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.