Thursday, March 22, 2012

IHOP Pumpkin Pancakes

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

Pour the batter in 1/4 c portions into the hot pan. Should form 5-inch circles.

When the batter stops bubbling & edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2

Flip the pancakes and cook other side for the same amount of time, until dark brown.

Serves 3 to 4.

No comments:

Post a Comment