Yield: 8 pancakes.
1 ½ cups milk
1 cup canned pumpkin
1 egg
2 tablespoons salted butter, melted
2 tablespoons white vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
In a bowl, mix milk, pumpkin, egg, butter, and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Top with whipped cream, toasted walnuts, and maple syrup, if desired.
print it
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
