For me it rivals creamy, steamy, hot mac-n-cheese, but now that it’s fall — pancakes are the ultimate comfort food. And, get this — we’re talking luscious pumpkin pancakes from Sabrina’s Café. Chef Lance Silverman joined me live on the set to whip up these amazing flapjacks.
And if you love raspberries – we had ‘em. What about pistachios, butterscotch chips, heath bar, apple cider pears, oreo cookies – WOW – we had those too and all in a pancake!
Sabrina’s makes amazing Pumpkin Pancakes just in time for fall. So hey, head out to the restaurant and if you want to try it at home, check out the recipe below:
Sabrina’s Pumpkin Pancakes:
- All Purpose Flour (5 cups)
- Brown Sugar (1/3 cup)
- White Sugar (2 tablespoons)
- Baking Powder (1 tablespoon)
- Baking Soda (1 teaspoon)
- Pumpkin Pie Spice (1 tablespoon)
- Kosher Salt (1/4 teaspoon)
- Whole Milk (4 cups)
- Vanilla extract (1 tablespoon)
- Pumpkin Puree (1 cup)
- Large eggs (2)
- Vegetable oil (1/2 teaspoon)
Combine dry & wet ingredients separately. Using a whisk, mix just until it comes together. Do not over-mix batter.
Sabrina’s Café has three locations: 34th & Powelton, 18th & Callowhill, and 9th & Christian. For more fun fall foods, check out Eye Opener each weekday morning from 6 to 8 a.m. Send me your favorite fall comfort foods on Twitter @JenLewisHall. Happy fall, folks!