Pumpkin Pancakes: Difference between revisions

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~~Pumpkin Pancakes~~

__NOTOC__ __NOEDITSECTION__

~~Submitted by: Ruth~~

= Ingredients =

~~Rated: 4 out of 5 by 441 members Prep Time: 20 Minutes~~

'''2''' Cups all-purpose flour

~~Cook Time: 20 Minutes Ready In: 40 Minutes~~

3 Tablespoons {{ingredientlink|name=brown sugar}}

~~Yields: 6 servings~~

2 Teaspoons {{ingredientlink|name=baking powder}}

~~"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."~~

1 Teaspoon {{ingredientlink|name=baking soda}}

~~INGREDIENTS:~~

1 Teaspoon ground {{ingredientlink|name=allspice}}

2 ~~cups~~ all-purpose flour

1 Teaspoon ground {{ingredientlink|name=cinnamon}}

3 ~~tablespoons~~ brown sugar

1/2 Teaspoon ground {{ingredientlink|name=ginger}}

2 ~~teaspoons~~ baking powder

1/2 Teaspoon {{ingredientlink|name=salt}}

1 ~~teaspoon~~ baking soda

1 1/2 Cups {{ingredientlink|name=milk}}

1 ~~teaspoon~~ ground allspice

1 Cup {{ingredientlink|name=pumpkin}}puree

1 ~~teaspoon~~ ground cinnamon

1 {{ingredientlink|name=Egg}}

1/2 ~~teaspoon~~ ground ginger

2 Tablespoons {{ingredientlink|name=vegetable oil}}

2 Tablespoons {{ingredientlink|name=vinegar}}

1/2 ~~teaspoon~~ salt

1 1/2 ~~cups~~ milk

=== Description ===

1 ~~cup~~ pumpkin puree

"''These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.''"

1 ~~egg~~

2 ~~tablespoons~~ vegetable oil

=== Rating ===

2 ~~tablespoons~~ vinegar

Recipe Rating based on a scale of '''1-5''':

~~DIRECTIONS~~:

'''5''' Favorite

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

=== Procedure ===

1. In a separate bowl, mix together the {{ingredientlink|name=milk}}, {{ingredientlink|name=pumpkin}}, {{ingredientlink|name=egg}}, {{ingredientlink|name=vegetable oil}}and {{ingredientlink|name=vinegar}}.

Combine the {{ingredientlink|name=flour}}, {{ingredientlink|name=brown sugar}}, {{ingredientlink|name=baking powder}}, {{ingredientlink|name=baking soda}}, {{ingredientlink|name=allspice}}, {{ingredientlink|name=cinnamon}}, {{ingredientlink|name=ginger}}and {{ingredientlink|name=salt}}, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

=== Yield ===

6 servings

=== Date ===

Saturday, October 11, 2008

=== Source ===

http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx

=== Prep Time ===

20 Minutes

=== Cook Time ===

20 Minutes

=== Nutritional Information ===

'''Per Serving'''

Calories 278 (22% from fat)

Protein 7.9g

Fat 7.2g (sat 1.7g)

Carbohydrate 46.1g

Fiber 2.6g

Cholesterol 40mg

Iron 3mg

Sodium 613mg

Calcium 199mg

[[Category:Breakfast]]

@@ Line 1: / Line 1: @@
-Pumpkin Pancakes
+__NOTOC__ __NOEDITSECTION__
-Submitted by: Ruth
+= Ingredients =
-Rated: 4 out of 5 by 441 members 	Prep Time: 20 Minutes
+'''2''' Cups all-purpose flour<br>
-Cook Time: 20 Minutes 	Ready In: 40 Minutes
+Tablespoons {{ingredientlink|name=brown sugar}}<br>
-Yields: 6 servings
+Teaspoons {{ingredientlink|name=baking powder}}<br>
-"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."
+Teaspoon {{ingredientlink|name=baking soda}}<br>
-INGREDIENTS:
+Teaspoon ground {{ingredientlink|name=allspice}}<br>
-cups all-purpose flour
+Teaspoon ground {{ingredientlink|name=cinnamon}}<br>
-tablespoons brown sugar
+/2 Teaspoon ground {{ingredientlink|name=ginger}}<br>
-teaspoons baking powder
+/2 Teaspoon {{ingredientlink|name=salt}}<br>
-teaspoon baking soda
+1/2 Cups {{ingredientlink|name=milk}}<br>
-teaspoon ground allspice
+Cup {{ingredientlink|name=pumpkin}}puree<br>
-teaspoon ground cinnamon
+{{ingredientlink|name=Egg}}<br>
-/2 teaspoon ground ginger
+Tablespoons {{ingredientlink|name=vegetable oil}}<br>
+Tablespoons {{ingredientlink|name=vinegar}}<br>
-/2 teaspoon salt
-1/2 cups milk
+=== Description ===
-cup pumpkin puree
+"''These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.''"
-egg
-tablespoons vegetable oil
+=== Rating ===
-tablespoons vinegar
+Recipe Rating based on a scale of '''1-5''':<br>
-DIRECTIONS:
+'''5''' Favorite
-. 	In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
-. 	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
+=== Procedure ===
+. In a separate bowl, mix together the {{ingredientlink|name=milk}}, {{ingredientlink|name=pumpkin}}, {{ingredientlink|name=egg}}, {{ingredientlink|name=vegetable oil}}and {{ingredientlink|name=vinegar}}.<br>
+Combine the {{ingredientlink|name=flour}}, {{ingredientlink|name=brown sugar}}, {{ingredientlink|name=baking powder}}, {{ingredientlink|name=baking soda}}, {{ingredientlink|name=allspice}}, {{ingredientlink|name=cinnamon}}, {{ingredientlink|name=ginger}}and {{ingredientlink|name=salt}},<br> stir into the pumpkin mixture just enough to combine.<br><br>
+. Heat a lightly oiled griddle or frying pan over medium high heat.<br>
+Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.<br>
+Brown on both sides and serve hot.
+=== Yield ===
+servings
+=== Date ===
+Saturday, October 11, 2008
+=== Source ===
+http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx
+=== Prep Time ===
+Minutes
+=== Cook Time ===
+Minutes
+=== Nutritional Information ===
+'''Per Serving'''<br>
+Calories 278 (22% from fat)<br>
+Protein 7.9g<br>
+Fat 7.2g (sat 1.7g)<br>
+Carbohydrate 46.1g<br>
+Fiber 2.6g<br>
+Cholesterol 40mg<br>
+Iron 3mg<br>
+Sodium 613mg<br>
+Calcium 199mg
+[[Category:Breakfast]]