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                  *  Exported from  MasterCook II  *

                             PUMPKIN PANCAKES

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup              flour, all-purpose unbleached
   1      tablespoon    baking powder
     1/2  teaspoon      salt
   1      tablespoon     light brown sugar
     1/4  teaspoon      cinnamon
   1                          egg (or egg equivalent)
     3/4  cup              milk (nonfat, soy, or rice)
     1/2  cup              pumpkin puree
   1      tablespoon    canola oil

In large bowl, add dry ingredients together and set aside.  In a serpeerate
bowl beat together egg, milk, pumpkin, oil.  Add to dry ingredients, stir and
combine.  Do not overmix.

Drop by spoonful onto preheated nonstick skillet.  Cook over medium-high heat
until bubbles appear on surface.  Flip and cook other side.  Serve
immediately.  Makes 10, 5-inch pancakes.

VARIATION:  Substitute 1/3 cup whole wheat flour for 1/3 cup white flour.
 Increase milk to 1 cup.

NOTE:  Are very good topped with sliced fruit or apple butter.

I made these trying to eliminate the oil, but it didn't turn out as well as
with.  Any suggestions?  It's a good recipe.

Scott in California

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