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International
House of Pancakes
Pumpkin Pancakes
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During the holiday season
this particular pancake flavor sells like...well, you know. It's one of
16 varieties of pancakes served at this national casual diner chain. You
can make your own version of these delicious flapjacks with a little
canned pumpkin, some spices and traditional buttermilk pancake
ingredients. Get out the mixer, fire up the stove, track down the syrup.
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4
cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a
skillet over medium heat. Coat pan with oil cooking spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use
an electric mixer to blend
ingredients.
3.
Combine remaining ingredients in a small bowl. Add dry ingredients to
wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should form
5-inch circles.
4.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They
should be dark brown. This will take from 1 to 2 minutes.
5.
Flip the pancakes and cook other side for the same amount of time, until dark brown. (www.topsecretrecipes.com)
Serves 3 to 4.
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