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Receta Pumpkin Pancakes

by Global Cookbook

Ingredientes

1 c. all-purpose flour 1/4 c. granulated sugar 2 Tbsp. brown sugar - (packed) 1 1/2 tsp baking pwdr 1/2 tsp baking soda 1 tsp grnd cinnamon 1 tsp grnd ginger 1/2 tsp freshly-grated nutmeg 1 pch grnd cloves

1 pch salt 1 1/3 c. buttermilk 2 lrg Large eggs 4 Tbsp. unsalted butter - (1/2 stick) melted 2 Tbsp. dark rum 1 tsp pure vanilla extract 3/4 c. canned solid-pack pumpkin     Spiced Pumpkin Ice Cream (see recipe)

Direcciones

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking pwdr, baking soda, spices and salt. In another bowl, whisk together the buttermilk, Large eggs, melted butter, rum and vanilla to blend thoroughly.
2. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Do not worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly mix in the pumpkin.
3. If necessary, lightly butter, oil or possibly spray your griddle or possibly skillet. Preheat over medium heat or possibly, if using an electric griddle, set to 350 degrees. If you want to hold the pancakes till serving time, preheat your oven to 200 degrees.
4. Spoon 1/4 c. of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden brown and the tops are lightly speckled with bubbles which pop and stay open, flip the pancakes over with a wide spatula and bake till the other sides are light brown. (These are soft and puffy, so turn carefully.)
5. Serve immediately, or possibly keep the finished pancakes in the preheated oven while you make the rest of the batch.
6. Serve the pancakes piping warm with a scoop of Spice Pumpkin Ice Cream melting into them.
7. This recipe yields 16 pancakes.

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