Pumpkin Maple Bundt Cake
This stunner belongs in your holiday get-togethers!
I am pretty sure that brunch and fresh bread are the main reasons we go through so much flour in this house. And I’m totally OK with that.
We made these for breakfast yesterday, and it was so delicious and simple. Sometimes what you already know is best.
Here’s what you need:
3/4 cup milk
2 Tbsp. white vinegar
1 cup AP flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter, melted
Extra butter for the pan – a few tablespoons
Put the milk and vinegar together in a liquid measuring cup and allow to sour for a few minutes (basically, while you work on the dry ingredients). Combine the dry ingredients (in this case, but not usually, that includes the sugar).
Whisk the egg and melted butter into the “soured” milk and add the liquids into the dry ingredients. Whisk to combine and do not overmix!
Heat a large skillet over medium heat and melt 2-3 tbsp. butter in it. You can use cooking spray, but then it wouldn’t be old fashioned, would it?
Cook until the top of the pancake is covered in tiny bubbles and the bottom separates from the pan easily. Flip, and cook just another minute or two, until that side also separates from the pan easily. Remove to a plate or warm in the oven if you have lots left to do.
We made big, plate-sized pancakes with this and it made three, so we cut the stack in half and shared. You could probably do 5-6 5-inch pancakes.
This recipe is from Allrecipes.com