Here's your round up of ingredients. Using a blender makes these super easy to mix and clean up is quick.
Break eggs into blender first, add cream cheese, pumpkin, a dash of salt and spices. Optional ingredients are flour and baking powder. Use a gluten free flour if you like. Blend well, you may need to stop and use a spatula on the sides.
Pour into a hot skillet, plate up and enjoy!
1 TB of cream cheese
1 TB of pumpkin
1/2 tsp of spices (I used pumpkin pie spice, cinnamon and nutmeg are nice)
dash of salt
1 TB of flour *Optional (your choice of variety, gluten free or not)
1/4 tsp of baking powder. *Optional
Place all ingredients in a blender and blend well; pour into a hot skillet. Brown and turn. This batter is thinner than traditional pancakes and each cake is thinner. This recipe will make about 6-8 three inch pancakes.
This recipe will double or triple very nicely if desired.
* Flour and/or baking powder is optional in this recipe. It will work fine without either ingredient but may not be as fluffy or thick; perhaps more like a crepe.
*I believe Susan Sommers came up with this recipe originally but I am not sure.
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