Here in Pennsylvania its big time pumpkin harvesting time. I love to cook and bake using pumpkins because they are so versatile. I enjoy making casseroles, breads, muffins, cakes, desserts and this delicious tasting pumpkin pancakes recipe.
You can use canned pumpkin puree or you can use mashed freshly cooked pumpkin...the choice is yours.
Pumpkin Pancakes Recipe
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
2 tablespoons granulated white sugar
2 cups milk (I use whole milk)
1 tablespoon butter, softened (not margarine)
1 cup mashed pumpkin puree
2 medium eggs, separated
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt and granulated sugar. In a blender container, combine together the milk, butter, pumpkin puree and egg yolks. Gently stir in the bowl of dry ingredients. Beat the egg whites using an electric mixer until they form stiff peaks and then fold into the batter.
Spoon batter onto a hot and lightly greased griddle and fry for 2 minutes or until edges look done and then flip them over to the other side. Continue to fry until the second side is done or golden brown.
Serve pumpkin pancakes with pats of butter, maple syrup, molasses or honey butter.
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Tuesday, September 7, 2010
Delicious Homemade Pumpkin Pancakes Recipe
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1 comment:
Wow, i love what you americans do with pumkins as we don't eat them much here in the UK. A friend of mine from the US has introduced me to the wonderful world of pumpkin pie and other such things. I love the sound of pumpkin pancakes.
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