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Old 10-15-2004, 01:43 PM   #1
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Quick Pumpkin Pancakes

Pumpkin Pancakes


2 c. bisquik 1 can (12 oz) evaporated milk
2 Tbsp brown sugar ½ c. canned pumpkin
2 tsp cinnamon 2 Tbsp veg. oil
2 eggs 1 tsp vanilla

Combine first three ingreds. In another bowl, mix remaining ingreds.
Stir all together. Pour batter by 1/3 cupfuls onto lightly greased hot griddle. Flip when bubbly. Serve with maple syrup.

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Old 10-15-2004, 02:31 PM   #2
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Oooh, these sound yummy! Thanks, Jkath!
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Old 10-15-2004, 07:02 PM   #3
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The spicy pumpkin pancakes I make in the Fall & Winter months are usually topped with glazed apple slices or orange-marmalade butter. But a dark grade of pure maple syrup is the ambrosial accompaniment.

2 cups all-purpose flour
2 Tbsp light- or dark-brown sugar
1 Tbsp baking powder
1 tsp EACH salt & ground cinnamon
¼ tsp EACH ground ginger & nutmeg
14 fl. oz. milk
½ cup solid pumpkin purée
1 large egg
1 fl. oz. safflower or sunflower oil
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Old 10-15-2004, 09:05 PM   #4
 
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I think I will try yours Konditor. I have problems with cinnamon, and I notice yours does not have any.


Oooops, wrong again! Cinnamon and nutmeg. Be still my heartburn!
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Old 10-16-2004, 07:13 AM   #5
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choclatechef: Prepare & enjoy these pumpkin griddle cakes by adjusting the spices according to your own preferences.

I still hope you'll serve them with real maple syrup! The best grade syrup is usually produced in New Brunswick, Quebec, and Vermont.
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Old 10-16-2004, 01:57 PM   #6
 
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Konditor. I dearly love both cinnamon and nutmeg! They just don't love me, so I will have to use a bare minimum in these pancakes.

Durn it!
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Old 10-17-2004, 02:02 AM   #7
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Both of these recipes sound great! I can't wait to try them.

:) Barbara
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Old 10-17-2004, 12:23 PM   #8
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Konditor -
you never cease to amaze me!
Your recipes always look like some master chef has passed down his legacy to you!
Please bear with my "little" recipes!

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