Pumpkin Pancakes
Source of Recipe
Taste of Home, Oct/Nov '01, p. 40
Recipe Introduction
These are so light, moist, and tasty! My only complaint is that they aren't very filling. Delicious w/real maple syrup or Hot Cider Syrup.
List of Ingredients
1 cup all purpose flour
1 T. sugar
2 t. baking powder
1/2 t. salt
3/4 t. ground cinnamon
1/4 t. ginger
1/4 t. freshly ground nutmeg or mace
2 eggs -- separated
1 cup milk (I used 1%)
1/2 cup cooked or canned pumpkin
1 1/2 T. vegetable oil (see note)
splash of vanillaRecipe
Combine the dry ingredients in a medium or large bowl.
In another bowl, whisk the egg yolks, milk, pumpkin, oil and vanilla.
Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Serve with Hot Cider Syrup or maple syrup.
Yield:
"15 pancakes
NOTES : Original recipe only called for 1/2 t. cinnamon and no vanilla and 2 T. oil. I used 1 1/2 T. oil and think 1 T. would probably be fine. I used a 1/3 cup measure and got 12 pancakes. Might up the sugar just a bit next time?
Hot Cider Syrup
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 t. lemon juice
1/8 t. ground cinnamon
1/8 t. ground nutmeg
In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
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