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Not only does pumpkin add
a festive touch to these delicious pancakes, it adds the nutrients
lutein, alpha and beta carotene and Vitamin A.
Pumpkin
Cinnamon Pancakes
- 2 cups all purpose flour
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons baking
powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 2/3 cups buttermilk
- 3/4 cup canned solid pack
pumpkin
- 3 large eggs
- 2 tablespoons butter,
melted
- 4 tablespoons butter
- Maple syrup
- Preheat oven to 200°F
(95°C).
- Combine first 6 ingredients
in large bowl.
- Whisk buttermilk, pumpkin,
eggs and melted butter in medium bowl until well blended. Add
to flour mixture and
whisk until smooth.
- Melt 1 tablespoon butter
in large nonstick skillet over medium heat. Working in batches,
drop batter by 1/4
cupfuls into skillet. Cook pancakes until bubbles form on top,
sides appear dry and
bottoms are golden brown, about 2 1/2 minutes. Turn pancakes
over. Cook until bottoms are
golden brown, about 2 minutes. Transfer to baking sheet; place
in oven to keep warm up. Repeat
with remaining batter, adding more butter to skillet as necessary
for each batch.
- Serve pancakes hot with
maple syrup.
Makes about 15 pancakes.
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