Pumpkin Pancakes

One of our favorite weekend breakfast treats are homemade pancakes. They are so easy to make, so versatile, and you really can't mess them up. You can add just about anything to the batter.  No matter what flavor I am making, I always like to add a tablespoon  or two of sour cream.  The sour cream gives the pancakes a creamy and fluffy texture and it adds an undertone of sourness that goes so well with the sweetness of the batter. 

Last night my mom gave me some candied pumpkin that she had made so this morning we had pumpkin pancakes. Here's what you need fo the pancakes:

1 Cup All-Purpose Flour
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1/4 Teaspoon salt
1 Cup Coco's Candied Pumpkin (will post recipe soon)
1 Tablespoon Melted Butter
1 Cup Milk
1 to 2 Tablespoons Sour Cream
1 Egg

In a large mixing bowl, combine flour, sugar, baking powder and salt.
In a separate bowl, mash up the candied pumpkin with the back of a spoon (like the picture below), add to it the melted butter, sour cream, and egg and mix it up.
Add the wet ingredients to dry ingredients and add milk. Whisk until well combined.  If the batter is to thick, add milk a tablespoon at a time.  If it is too thin, add flour a tablespoon at a time.  Do this until you have the consistency you like.

My range has an awesome griddle that I have only used for pancakes.  I do not butter the griddle but I spray it lightly with butter flavored cooking spray.  I use a small ladle to ladle the batter onto the griddle.  This makes approximately 6 inch pancakes.

Once the batter is bubbling and it looks cooked around the perimeter of the pancake, flip them and cook briefly on the other side.

I like to add a small dot of butter as they come off the griddle.  Hmm.  Don't they look yummy?

The leaning tower of pancakes

I like my pancakes with honey instead of maple syrup and a little sprinkling of walnuts.

Hope you make this recipe.