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Monday, October 25, 2010

Healthy Breakfast Recipes: Pumpkin Pancakes | Submitted By: Ruth

2 cups all-purpose flour3 tablespoons brown sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground allspice1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt1 1/2 cups milk1 cup pumpkin puree1 egg2 tablespoons vegetable oil2 tablespoons vinegarIn 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. Amount Per Serving  Calories: 278 | Total Fat: 7.2g | Cholesterol: 40mg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating. Reviewed on Nov. 17, 2007 by Nancy   view full review Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpkin puree. These were fantastic! Was this review helpful? [ YES ]
752 users found this review helpful Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar,... The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating. Reviewed on Dec. 30, 2005 by mrcook   view full review As an old pancake/waffle baker I was eager to try this recipe. I followed many suggestions in the reviews (2 eggs, 1 cup whole wheat PASTRY flour) and tweaked it even further. My daughter had just eaten at a trendy breakfast cafe in Ashland, Oregon and claimed these were even better...lighter, etc. Extra suggestions...add fresh nutmeg (1/2 t.), ground cloves (1 t.) increase cinnamon to 1 TABLESPOON and ground ginger to 2 teaspoons, brown sugar to 4 Tablespoons, ditto oil. Also increase leavening to 2 TABLESPOONS ( I use only Rumford's and NO baking soda at all). Finally, mix w. 1 plus cup of milk, let stand to absorb the dries and then add MORE milk to get that perfect pancake batter conistency. Works well as waffles, also. Was this review helpful? [ YES ]
167 users found this review helpful As an old pancake/waffle baker I was eager to try this recipe. I followed many suggestions in... 

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