* Exported from MasterCook *
Pancakes, Perfect Pumpkin
Recipe By :Malika Ameen
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/4 cup whole wheat flour
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground Vietnamese cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
1 1/4 cups buttermilk -- at room temperature, divided
2 large eggs -- at room temperature, lightly beaten
4 tbsp. unsalted butter -- melted, (2 oz.)
2 tsp. vanilla extract
3/4 cup pure canned pumpkin
As always, don't overmix the pancake batter. Leave those small lumps
- they'll cook out of the pancakes on the hot griddle. Vietnamese
cinnamon has a particular warmth that Ameen likes for these pancakes,
but any cinnamon will do.
Heat oven to 250F.
In a large bowl, whisk together the all-purpose flour, whole wheat
flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves,
nutmeg and salt. In a medium bowl, whisk together 1 cup of the
buttermilk and the eggs, butter and vanilla. Add the buttermilk
mixture to the flour mixture and whisk until barely combined. In
another medium bowl, whisk together the pumpkin and the remaining 1/4
cup of buttermilk. Using a rubber spatula, gently fold the pumpkin
mixture into the batter.
Heat a skillet over medium-high heat. Lightly grease the skillet and
cook the pancakes in batches. Spoon about 1/4 cup of the batter onto
the pan per pancake. Cook until golden brown on the bottom and
slightly dry looking and bubbly on the top, 2 to 3 minutes. Use a
spatula to flip each pancake and cook on the second side until cooked
through, about 1 minute. Transfer the pancakes from the skillet to a
baking tray, cover with aluminum foil, and keep warm in the oven
while you cook more.
S(Internet address):
https://www.heraldmailmedia.com/recipe-of-the-week-try-these-pumpkin-pancakes-this-fall/article_e838ae7c-13df-52be-9369-93a2cbe36c23.html
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Per Serving (excluding unknown items): 350 Calories; 15g Fat (39.3%
calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber;
140mg Cholesterol; 576mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1115