Posted by: marthabernie | October 10, 2015


Here is one for autumn…or just about any time, really.


1 large egg

1 cup flour

1 cup milk

2 tablespoons vegetable oil

1/2 cup canned pumpkin puree

1 tablespoon each sugar and baking powder

1/4 teaspoon each salt, nutmeg, and cinnamon

1 apple, peeled, cored and chopped

2 tablespoons butter, divided


Mix together all ingredients except butter and syrup in a medium bowl.  Melt 2 teaspoons butter in a large nonstick frying pan over medium heat.  Spoon batter by 1/3 cup portions into pan, making 3 or 4 pancakes at a time.  Cook, turning once, until cooked through, 8 to 10 minutes.  Continue making pancakes with remaining batter, adding more butter to pan for each batch.  Serve with syrup and more butter, if you like.


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