- 8
Ingredients
- 2 cups all purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups fat free milk
- 1 cup canned pumpkin
- 1/2 cup refrigerated or frozen egg product, thawed
- 2 tablespoons cooking oil
- Nonstick cooking spray
- 1 recipe orange syrup
- 1 orange, peeled and sectioned
Preparation
Step 1
1. In a medium bowl stir together flour, brown sugar, baking powder, salt, and pumpkin pie spice.
2. In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Lightly coat a nonstick griddle or heavy skillet with cooking spray. HEat over medium ehat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over meidum heat about 2 mintues on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surface and edges are slightly dry. Serve warm with Orange syrup and, if desired, orange sections.
Orange Syrup - In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, and 1/4 teaspoon ground cinnamon. Cook and stir over medium heat until thickened and byble. Cook and stir for 2 mintues more. Serve warm with pancakes. Makes about 1 cup.