DOES ANYONE HAVE ANY GOOD PHOTOS OF GRANDPA P THAT YOU COULD POST OR EMAIL TO ME?
THANKS
Friday, February 22, 2008
Saturday, February 9, 2008
Thursday, February 7, 2008
Wednesday, February 6, 2008
Sunday, February 3, 2008
Pumpkin Pancakes
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled 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.
6 servings.
I read the reviews for this recipe:
-You can substitute the seasonings for 2 teaspoons of pumpkin pie spice.
- Good with wheat flour instead of white.
- If the batter thickness is a problem for you, you can add a little milk, or just make sure the batter is spread out on the griddle.
For variety/extra flavor you can add chocolate chips or pecans to the batter.
http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled 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.
6 servings.
I read the reviews for this recipe:
-You can substitute the seasonings for 2 teaspoons of pumpkin pie spice.
- Good with wheat flour instead of white.
- If the batter thickness is a problem for you, you can add a little milk, or just make sure the batter is spread out on the griddle.
For variety/extra flavor you can add chocolate chips or pecans to the batter.
http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx
Saturday, February 2, 2008
Friday, February 1, 2008
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