Quick Pumpkin Pancakes

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jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
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Location
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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.
 
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
 
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!
 
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.
 
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!
 
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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