Page 5 - Harvest Bake Booklet

PUMPKIN SPICE PANCAKES
PREP TIME: 10 MINUTES MAKES: 12 PANCAKES
COOKING TIME: 15 MINUTES FREEZING: EXCELLENT
½ cup (125 mL) pumpkin purée (not filling)
3 tbsp (45 mL) melted butter
1 cup (250 mL) Carnation Evaporated Milk, Regular, 2% or Fat Free
®
2 eggs
®
1 tsp (5 mL) Club House Premium Artificial Vanilla
¼ cup (50 mL) maple syrup
1 ½ cups (375 mL) Robin Hood Original All Purpose Flour
®
2 tsp (10 mL) baking powder
¼ tsp (1 mL) baking soda
1 tsp (5 mL) Club House Pumpkin Pie Spice
Additional butter for cooking
1. 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 milk if desired.
2. Melt 1 tbsp (15 mL) of butter in large frying pan over medium heat. Drop
batter by ¼ cup (50 mL) 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.
It is not safe to eat raw flour, dough or batter.

Did you know?
Club House
®
Premium Artificial Vanilla
contains 10% pure vanilla and delivers
a rich, robust flavour.