Adair Inn Pumpkin Pancakes
2 cups flour
4 tsp. baking powder
1 tsp. Cinnamon
1/8 tsp. each: nutmeg and allspice
1/2 cup sugar
1/4 brown sugar
1 cup canned pumpkin (or fresh cooked mashed)
1 cup milk
3/4 cup vegetable oil
1/2 tsp. vanilla
Sift all dry ingredients, including sugar into a mixing bowl.
In a separate bowl whisk together pumpkin and all liquid ingredients.
Next, pour the dry ingredients into the pumpkin mixture and blend.
Warning: Do not over blend. Stir only until combined.
Heat a skillet or griddle top to medium high heat.
Spray with baking spray or coat lightly with oil or butter.
When hot, spoon batter on to the hot pan creating 3" circles
Watch for bubbles to form on the surface.
Flip once, don't smash. Pancakes should be nice and fluffy.
Cook until golden brown and serve.
Pairs Well With
A fabulous recipe from our own back yard. Tastes more like dessert than breakfast, the perfect fall pancake. I have modified it slightly from the original to make it my own but give all the credit to the chef at Adair who made it possible. Thanks!