Pumpkin-Buttermilk Pancakes
Yield: approximately 4 servings
2 cups self-rising flour
½ cup firmly packed light brown sugar
3 tablespoons plain cornmeal
1½ teaspoons pumpkin pie spice
1⅔ cups whole buttermilk
1 cup canned pumpkin purée
¼ cup melted butter
1 large egg
Browned Butter (recipe follows)
Apple Cider Syrup (recipe follows)
1. In a large bowl, whisk together flour, brown sugar, cornmeal, and pumpkin pie spice. In a small bowl, whisk together buttermilk, pumpkin, butter, and egg. Stir wet and dry ingredients together just until combined. (Batter will be lumpy.)
2. Spray a griddle with nonstick cooking spray. Heat over medium heat. For each pancake, spoon ⅓ cup batter 1 inch apart on prepared griddle. Cook until bubbles appear on surface, approximately 3 minutes. Turn, and cook until done, approximately…
