* Exported from MasterCook II *
PUMPKIN PANCAKES
Amount Measure Ingredient -- Preparation Method
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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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