Help!!!...I need a recipe for pumpkin pancakes..where can I find one?!


Question: I want some for dinner =)
Thanks!


Answers: I want some for dinner =)
Thanks!

Here is a website where you can find how to make healthy pumpkin pancakes.

http://www.mrbreakfast.com/display.asp?c...

Pumpkin (or Squash) Pancakes
These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.

2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.

3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.

4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.

5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.

6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Pumpkin Pancakes

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 pumpkin puree
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons vinegar

DIRECTIONS

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.

bettycroker.com

* 2 cups flour
* 2 tablespoons granulated sugar
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 1 1/2 cups milk
* 1 cup pumpkin puree
* 4 eggs, separated
* 1/4 cup melted butter

PREPARATION:
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour about 1/4 to 1/3 cup batter onto hot, greased griddle.

PUMPKIN PUFF PANCAKES

1 c. sifted flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. milk
1/2 c. canned pumpkin
2 slightly beaten egg yolks
2 tbsp. melted butter
2 stiffly beaten egg whites

Sift together flour, sugar, baking powder, salt, and cinnamon. Combine milk, yolks, pumpkin, and butter. Add to dry ingredients, stirring just until flour is moistened. Fold in egg whites. Use approximately 1/3 cup batter for each pancake. Makes 8.

HOT CIDER SAUCE FOR PANCAKES:

Combine 3/4 cup apple juice or cider, 1/2 cup brown sugar, 1/2 cup light corn syrup, 2 tablespoons butter, 1/2 teaspoon lemon juice, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Bring to a boil. Simmer about 15 minutes. Makes 1 1/4 cups sauce.

Spiced Pumpkin Pancakes
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Preparation:
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

Repeat until gratification occurs "Here pumpkin pancake recipe.Here................................

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 pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar



DIRECTIONS
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.


hope this helped

PUMPKIN PUFF PANCAKES

1 c. sifted flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. milk
1/2 c. canned pumpkin
2 slightly beaten egg yolks
2 tbsp. melted butter
2 stiffly beaten egg whites

Sift together flour, sugar, baking powder, salt, and cinnamon. Combine milk, yolks, pumpkin, and butter. Add to dry ingredients, stirring just until flour is moistened. Fold in egg whites. Use approximately 1/3 cup batter for each pancake. Makes 8.

HOT CIDER SAUCE FOR PANCAKES:

Combine 3/4 cup apple juice or cider, 1/2 cup brown sugar, 1/2 cup light corn syrup, 2 tablespoons butter, 1/2 teaspoon lemon juice, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Bring to a boil. Simmer about 15 minutes. Makes 1 1/4 cups sauce.





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