Cookbook

IHOP Pumpkin Pancakes

IHOP Pumpkin Pancakes

From old TSR boards:
Serves 3 to 4.

During the holiday season this particular pancake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.

Ingredients:

2 large eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Instructions:

Preheat a skillet over medium heat.
Coat pan with oil cooking spray.
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Use an electric mixer to blend ingredients.
Combine remaining ingredients in a small bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth.
Pour the batter in 1/4 cup portions onto the hot pan.
Should form 5-inch circles.
When the batter stops bubbling and edges begin to harden, flip the pancakes.
They should be dark brown.
This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until dark brown.

Posted by Sass
www.topsecretrecipes.com

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