On the Menu Today~
Pumpkin Eggnog Pancakes with Maple Butter~
2 1/3 cups
canned pumpkin (not pumpkin pie mix)
1 1/4 cups
eggnog (found in the dairy section)
pumpkin pie spice
- Heat griddle to 375 degrees. Lightly grease griddle.
- In medium bowl, stir all pancake ingredients together until well blended. Let stand 10 minutes, stir again. For each pancake, pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry and top is bubbly. Flip pancake over, cook other side until golden brown.
Serve with Maple Butter and
Pure Maple Syrup~
butter, room temperature
- In a mixing bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth.
Serve with pancakes, french toast, vegetables, bagels and/or anything else.