Pumpkin fritters

1 glass flour
some flour to choose? we'll show

1 teaspoon baking powder

0.5 teaspoon salt

1 teaspoon of the mixture of cinnamon, ginger and nutmeg

1 egg, lightly beaten

2 glass pumpkin puree

0.5 glass molasses or maple syrup

3-4 tablespoons buttermilk or milk

2 tablespoons unsalted butter or margarine

0.5 glass chopped nuts - pecans or forest

powdered sugar

In a large deep bowl sift together the flour, baking powder, salt and spice mixture. In another bowl, lightly beat the eggs, add a pumpkin puree, molasses or syrup, milk or buttermilk and melted butter or margarine. All carefully Stir to be homogeneous mass. Pour the whole mass in the flour and stir well to the test there was no lumps. Leave the dough for 30 minutes.

In the dough, add ground nuts and well mixed. If the dough is too thick, dilute it with a spoon of milk or syrup.

Tablespoon lay out the dough into a preheated and greased pan. The fire should be moderate. Fritters should receive about 1 cm thick and 8.7 cm in diameter. Bake cakes on both sides until golden brown.

Ready pancakes lay on a wide platter. Keep pancakes before serving in a warm oven. When serving, sprinkle them with powdered sugar and pour your favorite syrup. Pancakes and tasty and served cold, as an appetizer.