How To Make Gluten-Free Pumpkin Spice Pancakes

How To Make Gluten-Free Pumpkin Spice Pancakes Makes 7-8 pancakes per cup of dry mix; double if needed You will need: 1 cup pumpkin puree 1/2 cup milk 2 tablespoons melted butter plus 1 tablespoon for greasing skillet 1 heaping cup of Gluten-Free Pumpkin Spice Pancake Mix from gift Preparation 1. Whisk together 1 cup pumpkin puree, ½ cup milk, and 2 tablespoons melted butter in a medium bowl. Beat in 2 eggs. 2. Measure out 1 rounded (slightly heaping) cup of dry mix into a separate large bowl. 3. Fold pumpkin mixture into dry mix until combined (be careful not to overmix) and let sit for 10 minutes. 4. Heat a heavy skillet over medium-low heat. Lightly grease the pan with oil or butter, and heat enough that a droplet of water in the pan sizzles. 5. Add ¼ cup of pancake batter to skillet. You may want to spread the batter slightly with a spatula as the mixture is thick. Cook on first side about 3 minutes, until bubbles begin to form around the edges. These pancakes are thicker and heavier than most, so they'll need to cook a little bit lower and slower and require a large spatula. Once the bottom of the pancake is light golden, flip and cook another 90 seconds, until it's golden brown on both sides. Turn the heat down a little if it's browning too fast. Eat the pancakes right away or keep them warm in a 200°F oven.