快樂心文教機構

      For a special Thanksgiving day breakfast try these spicy pumpkin pancakes from from Jodi, chef-owner of the The Griddle Café in Los Angeles. This is also a great use for any pumpkin puree leftovers.

2 cups of your favorite dry pancake mix
3 Tbsp dark-brown sugar
2 1/2 tsp pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned. Omit the pumpkin pie spice and vanilla if choosing this option)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil, plus more for the griddle.

          In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

       Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

↑每個人都去觀察，鬆餅粉的樣子。

↑　　用杯子去程鬆餅粉，到在大碗裡。

↑放香料我們這次放的是肉桂和香草。

↑　　孩子對這鍋開始產生興趣了！

↑　　再加入牛奶。

↑我們特別放入了南瓜罐頭。所以這個鬆餅是南瓜鬆餅唷！

超美味的呢！！