After reading DOZENS of
recipes -- all made from scratch, I think I have been successful in
finding just one recipe where the amount of spices and
pumpkin complimented the Aunt Jemima Buttermilk Complete mix that I
use. When you’re cooking for a 6-8-10, and making lots of other things,
there is no time for making some things from scratch, I'm sorry to
say. Does that really
bother me? Nope! My
previous two test batches were mushy and gummy, and these were light and
fluffy. And they are easy
enough so I’ll be able to whip up a plain batch just in case someone isn’t
crazy about pumpkin. I can’t wait to make them on Saturday. If you
try them, let me know how you like them.
Pumpkin Spice Pancakes
2 cups Aunt Jemima Buttermilk
Complete pancake mix
1-1/2 cups water
1-1/2 cups water
3 tablespoons Libby's Pumpkin Puree
(no more or pancakes could get mushy)
¼ tsp All Spice
¼ tsp Cinnamon
1 tsp Sugar
¼ c. chopped pecans (optional)
In a small bowl, mix the pumpkin,
sugar and spices together. In a larger bowl, add the pancake mix, water and
pumpkin mixture and mix well until the large lumps disappear (use a wire whisk
if you have one). Stir in the pecans if you’re using them. I usually
transfer the mixture to a plastic tea pitcher -- it makes it easier
to pour. Let stand 1-2 minutes to thicken. Heat the griddle to
350 degrees. After the griddle is hot, lightly grease to prevent
sticking (I use spray Pam.) Pour the mix on the griddle making 3-5
pancakes. After the pancake starts to bubble and the
bottom is a golden brown, flip it over. Takes just a minute
after you flip it, then it's done.
Enjoy!
Enjoy!
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| Pumpkin Spice Pancakes |
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| Pumpkin Spice Pancakes |
Those look so good!
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