Pancake Batter
1- ¼ cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ginger
2 eggs
1- ¼ cups of 2% milk
¾ cup pureed pumpkin
DIRECTIONS
- In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger
- In a separate bowl, whisk together eggs, milk, and pumpkin
- Fold mixture into dry ingredients and stir until batter is moist and lumpy.
- Preheat a non-stick pan over medium heat. Wipe a paper towel that has been rubbed with butter on the bottom of the pan.
- Using a ladle, pour ¼ cup of batter into the pan for each pancake
- Cook pancakes about 2-3 minutes on each side
- Remove from pan and keep warm until batch is complete
Cardamom Clove Butter
1 stick of softened butter
1 tablespoon of agave
¼ teaspoon ground cloves
¼ teaspoon ground cardamom seeds
DIRECTIONS
1. Mix agave, cloves and cardamom in a bowl and fold in the softened butter until spices are evenly distributed
2. Scoop small dollops of butter onto warm pancakes and serve with pure maple syrup.
Featured photo: pancakes by NathanY , cinnamon stick by dbrekke, cardamom by T@H!R