Pumpkin Pancakes

• porcje: 9 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (25g) granulated sugar

2 teaspoons baking powder

1 1/2 teaspoons King Arthur Pumpkin Pie Spice

1/2 teaspoon table salt

1 cup (227g) milk

1/3 cup (74g) pumpkin purée

2 tablespoons (28g) unsalted butter, melted or 2 tablespoons (25g) vegetable oil

1 large egg

Wskazówki

Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.

In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.

Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.

Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.

Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.

Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.

Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.

Wartości Odżywcze

• Wielkość Porcji: 1 pancake (66g)
• Kalorie: 120
• Tłuszcz Całkowity: 3.5g
• Tłuszcz Nasycony: 2g
• Tłuszcz Trans: 0g
• Cholesterol: 30mg
• Sód: 250mg
• Węglowodany Całkowite: 18g
• Błonnik Pokarmowy: 1g
• Cukry Całkowite: 5g
• Białko: 4g