Pumpkin Butter Pancakes

PREP TIME                                     COOK TIME                                   SERVES

5 minutes                                         10-15 minutes                                      4ppl         

                                                      INGREDIENTS  

• 1.5 cups Milk
• 1 cup Oregon Growers Pumpkin Butter
• 2 tbsp Organic Canola Oil
• 1 tbsp White Vinegar
• 2 cups All-Purpose Flour
• 3 tbsp Brown Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Sea Salt
• 1 tsp each of Allspice & Cinnamon
• Nuts, Maple Syrup

                                                    PREPARATION

In a bowl, mix together the milk, Oregon Growers
Pumpkin Butter, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder,
baking soda, allspice, cinnamon, ginger and salt
in a separate bowl.
Now stir this mixture into the pumpkin butter &
milk mixture - just enough to combine. Do not
over mix!

Heat a lightly oiled/buttered griddle or frying pan
over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve
hot!
We like to serve them with nuts, another dollop
of Pumpkin Butter, and maple syrup.