Pumpkin Pancakes: Difference between revisions
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1/2 Teaspoon {{ingredientlink|name=salt}}<br> | 1/2 Teaspoon {{ingredientlink|name=salt}}<br> | ||
1 1/2 Cups {{ingredientlink|name=milk}}<br> | 1 1/2 Cups {{ingredientlink|name=milk}}<br> | ||
1 Cup {{ingredientlink|name=pumpkin | 1 Cup {{ingredientlink|name=pumpkin}}puree<br> | ||
1 {{ingredientlink|name=Egg}}<br> | 1 {{ingredientlink|name=Egg}}<br> | ||
2 Tablespoons {{ingredientlink|name=vegetable oil}}<br> | 2 Tablespoons {{ingredientlink|name=vegetable oil}}<br> | ||
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=== Procedure === | === Procedure === | ||
1. In a separate bowl, mix together the {{ingredientlink|name=milk}}, pumpkin, {{ingredientlink|name=egg}}, oil and {{ingredientlink|name=vinegar}}.<br> | 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}}.<br> | ||
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt,<br> stir into the pumpkin mixture just enough to combine.<br><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> | ||
2. Heat a lightly oiled griddle or frying pan over medium high heat.<br> | 2. 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> | Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.<br> | ||
Revision as of 15:56, 11 October 2008
Ingredients
2 Cups all-purpose flour
3 Tablespoons brown sugar
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon ground allspice
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/2 Teaspoon salt
1 1/2 Cups milk
1 Cup pumpkinpuree
1 Egg
2 Tablespoons vegetable oil
2 Tablespoons vinegar
Description
"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."
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
Procedure
1. In a separate bowl, mix together the milk, pumpkin, egg, vegetable 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.
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
