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Pumpkin Pancakes Recipe

   
 

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     Pumpkin Pancakes

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Servings   16 pancakes
Preptime   10 minutes

Ingredients
2 cups all purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oi
OPTIONAL TOPPING- heavy cream or fat full milk, teaspoon vanilla and pinch of sugar
 

Instructions
In a large bowl, combine dry ingredients and stir well. In second bowl combine eggs and wet ingredients, except for the heavy cream teaspoon vanilla and pinch sugar, as that is for the whipped cream topping, which is optional. Mix these wet ingredients well.
Stir wet ingredients into dry ingredients and keep stirring until slightly lumpy. (We used an electric beater.)
Pour 1/4 cup batter onto hot griddle. Cook until golden, should be 1-2 minutes each side. Beat ingredients for optional topping and serve a top each pancake.
Each pancake- 128 calories, 5 grams fat with 1 gram being saturated, 42 mg cholesterol, 167 mg sodium, 17 g carbs, 1 gram fiber, 4 grams protein. Notes from Sandra- we doubled the recipe and froze half for another day. We also added a pinch of nutmeg and 1/3 cup more white sugar to the batter.


Originally Submitted
9/23/2009





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