The Culture-ist

Ingredients

Pancake Batter

1 ¼ cup all-purpose flour2 Tbsp light brown sugar2 tsp baking powder½ tsp salt½ tsp ground cinnamon¼ tsp ground nutmeg¼ tsp ginger2 eggs1 ¼ cup 2% milk¾ cup puréed pumpkin

Directions

  1. In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger
  2. In a separate bowl, whisk together eggs, milk and pumpkin.
  3. Fold mixture into dry ingredients and stir until batter is moist and lumpy.
  4. Preheat a non-stick pan over medium heat. Wipe a paper towel that has been rubbed with butter on the bottom of the pan.
  5. Using a ladle, pour ¼ cup of batter into the pan for each pancake.
  6. Cook pancakes about 2-3 minutes on each side.
  7. Remove from pan and keep warm until batch is complete.

Ingredients

Cardamom Clove Butter

1 stick of softened butter
1 Tbsp agave
¼ tsp ground clove
¼ tsp ground cardamom seed

Directions

  1. Mix agave, cloves and cardamom in a bowl and fold in the softened butter until spices are evenly distributed.
  2. Scoop small dollops of butter onto warm pancakes and serve with pure maple syrup.

 

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Image Credit: pancakes by NathanY, cinnamon stick by dbrekke, cardamom by T@H!R

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Tags: Brunch, Breakfast, Pancake, Vegetarian, Pumpkin, American, Fall, Thanksgiving

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