One season I really miss moving to India is the fall in US. Those beautiful coloured leaves is just amazing to watch. We went on several road trips to just view the beautiful fall colours. Fall comes with so many flavours and pumpkin flavoured recipes the ones not to be missed.
These pancakes have a wonderful fall flavour. I added Maple syrup as sweetener instead of sugar and pumpkin pie spices so the flavours blended well.
Preparation Time: 10 minutes
Cook Time : 3 minutes per pancake
Makes : 6 large pancakes
Butter : 3 tablespoons melted
Eggs : 2 large
Milk : 1 cup cold
Maple syrup: 3 tablespoons
All purpose flour : 1 1/2 cups
Baking Powder : 2 teaspoons
Baking soda : 1/4 teaspoon
Ground Cinnamon : 1 1/2 teaspoons
All spice : 1 teaspoon
Ground Ginger : 1/4 teaspoon
Salt : 1/2 teaspoon
Homemade Pumpkin Puree : 1/2 cup
In a medium bowl, add all purpose flour, baking powder, baking soda, ground cinnamon, all spice, ground ginger, salt and mix well.
In another bowl, add melted butter and pumpkin puree and whisk. Add milk, eggs and maple syrup and whisk until smooth. Now, add the dry ingredients mixture and whisk till the batter is smooth without any lumps.
Heat a pan, add little bit of oil and pour in the batter and cook for 1 1/2 to 2 minutes per side. Repeat the same with rest of the batter.
Serve hot with butter and maple syrup.