Pumpkin Pancakes

Recipe Ingredients

1 1/2 cups	355ml	Pumpkin puree
1/2 cup	99g / 3.5oz	Butter - melted
2 3/4 cups	651ml	Milk
4		Eggs
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1 teaspoon	5ml	Ground nutmeg
1 cup	160g / 5.6oz	Brown sugar - (packed)
3 3/4 cups	234g / 8.3oz	Flour
1 tablespoon	15ml	Baking powder - plus
1 teaspoon	5ml	Baking powder

Recipe Instructions

Whisk together pumpkin, butter, milk and eggs in large bowl. In separate bowl, thoroughly mix cinnamon, cloves, nutmeg, brown sugar, flour and baking powder. Add to wet mixture and gently combine. Do not over-mix or pancakes will be rubbery.

Pour 1/4 cup batter for each pancake onto greased skillet set over medium heat. Cook pancakes until bubbly on top, 2 to 3 minutes. Flip, then cook 1 to 2 minutes more. Keep pancakes warm in oven, if necessary, while cooking the rest.

Serve these with honey butter and maple syrup or create your own topping by blending butter with other ingredients: ground cinnamon, chopped dates, grated citrus zest and juice or toasted nuts.

This recipe yields 2 dozen (4-inch) pancakes.

Each pancake: 166 calories; 138 mg sodium; 48 mg cholesterol; 5 grams fat; 25 grams carbohydrates; 4 grams protein; 0.30 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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