Pumpkin Pancakes




WET MIX:
1 1/4 c All-Purpose Flour
2 TBSP Brown Sugar
2 TSP Baking Powder
1/2 TSP Cinnamon
1/2 TSP Ginger
1/2 TSP Nutmeg
1/2 TSP Salt



Dry Mix:
1 c Milk
2 TBSP Butter (melted)
1 Egg and
6 TBSP canned Pumpkin Puree




Add the WET MIX to the DRY MIX and Stir.



Heat a 10" Skillet (or Griddle)
(lightly coated with Oil)



Add approx 1/4 c of Mix per PanCake and
Cook on both sides until Lightly Browned.



Serve Hot with Maple Syrup.



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