zimngir
10-02-04, 11:01 PM
Pumpkin Pancakes by zimngir
Category: Breakfast
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
Pumpkin Pancakes
Vegetarian Times/Shannon Pyne (I changed much of this recipe)
October 2004
4 servings
2 large eggs (or egg beaters/whites 1/2 cup)
1 cup pumpkin puree (can use homemade, make sure it is "thick-thick")
1/3 cup sweetened dried cranberries and/or raisins
1/3 cup toasted pumpkin seeds or walnuts
1 cup All Purpose flour or whole wheat flour
1 tbs. mild oil
1 tbs. baking powder
1/4 tsp. baking soda
2 tbs. brown sugar or Splenda
pinch salt
a few pinches pumpkin pie spice
about 1 tsp. vinegar (optional)
milk of choice to thin
Instructions:
-----------------------------------------------------
Whisk the eggs in a large mixing bowl until foamy.
Stir in remaining ingredients. (I found this a little doughy
and added some milk, it should look thick, but should be "pourable".)
Spray a large nonstick skillet with nonstick cooking spray (I
used my griddle) and heat over medium heat.
When the surface is hot, scoop about 1/3 cupful of batter
onto the skillet or griddle.
When the bottoms start to turn golden, flip the cakes
over and cook the second side.
When both sides are firm, after about 7 minutes, remove cakes from the heat. Please watch as your skillet may be warmer than as this recipe is written.
Repeat with the remaining batter.
Additional comments:
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I am thinking this can be made vegan with some ener-g egg replacer for 2 eggs. These are really good even without the seeds. I rewrote this recipe, please thin with milk to make a thinner batter=fluffier pancakes. These are also good with chopped apples in place of the raisins or with raisins.
I have since made this recipe again, I like to add applesauce in this recipe,
I make 1/3 of the recipe and I used about 1 tbsp. applesauce in the batter and forgot to add the oil. I sprinkled the pancake with walnuts, cranberries and pumpkin pie spice (forgot to put that in the batter) and these were by far the best ones. Also, use egg whites , beat with the pumpkin until fluffy for really fluffy pancakes.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Breakfast
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
Pumpkin Pancakes
Vegetarian Times/Shannon Pyne (I changed much of this recipe)
October 2004
4 servings
2 large eggs (or egg beaters/whites 1/2 cup)
1 cup pumpkin puree (can use homemade, make sure it is "thick-thick")
1/3 cup sweetened dried cranberries and/or raisins
1/3 cup toasted pumpkin seeds or walnuts
1 cup All Purpose flour or whole wheat flour
1 tbs. mild oil
1 tbs. baking powder
1/4 tsp. baking soda
2 tbs. brown sugar or Splenda
pinch salt
a few pinches pumpkin pie spice
about 1 tsp. vinegar (optional)
milk of choice to thin
Instructions:
-----------------------------------------------------
Whisk the eggs in a large mixing bowl until foamy.
Stir in remaining ingredients. (I found this a little doughy
and added some milk, it should look thick, but should be "pourable".)
Spray a large nonstick skillet with nonstick cooking spray (I
used my griddle) and heat over medium heat.
When the surface is hot, scoop about 1/3 cupful of batter
onto the skillet or griddle.
When the bottoms start to turn golden, flip the cakes
over and cook the second side.
When both sides are firm, after about 7 minutes, remove cakes from the heat. Please watch as your skillet may be warmer than as this recipe is written.
Repeat with the remaining batter.
Additional comments:
-----------------------------------------------------
I am thinking this can be made vegan with some ener-g egg replacer for 2 eggs. These are really good even without the seeds. I rewrote this recipe, please thin with milk to make a thinner batter=fluffier pancakes. These are also good with chopped apples in place of the raisins or with raisins.
I have since made this recipe again, I like to add applesauce in this recipe,
I make 1/3 of the recipe and I used about 1 tbsp. applesauce in the batter and forgot to add the oil. I sprinkled the pancake with walnuts, cranberries and pumpkin pie spice (forgot to put that in the batter) and these were by far the best ones. Also, use egg whites , beat with the pumpkin until fluffy for really fluffy pancakes.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.