Pumpkin Spice Pancakes

Name: Pumpkin Spice Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 12
Ingredients: 1/2 cup (125 mL) pumpkin puree (not filling); 3 tbsp (45 mL) melted butter; 1 cup (250 mL) Carnation® Evaporated Milk, Regular, 2% or Fat Free Evaporated Milk; 2 eggs; 1 tsp (5 mL) vanilla; 1/4 cup (50 mL) maple syrup; 1 1/2 cup (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 2 tsp (10 mL) baking powder; 1/4 tsp (1 mL) baking soda; 1 tsp (5 mL) ground allspice; 1/4 tsp (1 mL) ground ginger; 1/2 tsp (2 mL) nutmeg; Additional butter for cooking

Prep Time 10 mins

Cook Time 15 mins

Serves 12

Difficulty N/A

Ingredients

1/2 cup (125 mL) pumpkin puree (not filling)
3 tbsp (45 mL) melted butter
1 cup (250 mL) Carnation^® Evaporated Milk, Regular, 2% or Fat Free
2 eggs
1 tsp (5 mL) vanilla
1/4 cup (50 mL) maple syrup
1 1/2 cup (375 mL) Robin Hood^® Original All Purpose Flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground allspice
1/4 tsp (1 mL) ground ginger
1/2 tsp (2 mL) nutmeg
Additional butter for cooking

Evaporated Milk

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Whisk the pumpkin, butter, evaporated milk, eggs, vanilla and maple syrup in a large bowl. Mix in remaining ingredients ”“ batter will be thick. Thin with additional evaporated milk if desired.

Step 2:

Melt 1 tbsp (15mL) of butter in large frying pan over medium heat. Drop batter by 1/4 cup (50mL) into hot pan. Cook until puffy and bottom is golden. Flip and continuing cooking until golden brown. Repeat with remaining batter. Keep warm in oven until ready to serve.