Side Pannel
Pumpkin Pancakes
Ingredients List
- 4 eggs
- 1 cup half and half (whole milk)
- 2 tbsps melted butter
- 1 pinch salt
- 1/4 cup sugar
- 1 cup all-purpose flour
- 2 tsps baking powder
- 1 cup pumpkin puree
- 1/4 tsp grated nutmeg (freshly)
- 1/8 tsp cinnamon
- vegetable oil (butter for the pan)
Directions
1. Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
2. Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake -- the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
3. Serve as dessert, as a base for meats, or with butter and syrup.
2. Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake -- the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
3. Serve as dessert, as a base for meats, or with butter and syrup.
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