Fluffy Pumpkin Pancakes

INGREDIENTS

• 2 cups flour (or 1c. white + 1c. whole wheat)
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 1/4 teaspoons cinnamon
• 1 teaspoon salt
• 1 3/4 cups low-fat milk (or soy milk)
• 1/2 cup canned pumpkin
• 1 large egg
• 1 tablespoons vegetable oil

• Square Griddle (cooks 4 smaller pancakes at a time)
• 7 Inch Saute (cooks a 6 inch pancake)
• 8.5 Inch Saute (cooks a 8 inch pancake)
• If using the 8.5 Inch Saute or 7 Inch Saute, you can cook these pancakes on the Gourmet Cooker Base

INSTRUCTIONS

1. Mix the ingredients in a large bowl.
2. Preheat your square griddle over medium heat.
3. Apply a thin coat of cooking spray to the griddle before cooking your first batch.
4. Pour 1/4 cup of the batter onto the griddle for each pancake. (If using a saute or skillet, amounts poured can vary due to pancake size and pan size - you want to fully cover the bottom of the pan if making in a skillet or saute)
5. Cook until bubbles break and edges are cooked then flip over and cook the other side. (roughly 1 minute per side)

NOTES