Pumpkin Spice Pancakes
3 tbsp(s), melted
Carnation 2% Partly Skimmed Evaporated Milk
1 cup(s), regular or fat free
2 large egg(s)
Robin Hood Organic All Purpose Flour
Freshly grated nutmeg
1 tbsp(s), for cooking
- Whisk the pumpkin, butter, evaporated milk, eggs, vanilla and maple syrup in a large bowl. Mix in remaining ingredients – batter will be thick. Thin with additional evaporated milk if desired.
- Melt 1 tbsp (15mL) of butter in large frying pan over medium heat. Drop batter by ¼ cup (50mL) into hot pan. Cook until puffy and bottom is golden. Flip and continuing cooking until golden brown. Repeat with remaining batter. Keep warm in oven until ready to serve.