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La Belle Cuisine
Oley Valley Inn, Oley PA
cups all-purpose flour
tablespoon plus 1 teaspoon
teaspoon ground coriander seeds
1/2 cups milk
cup canned solid-pack pumpkin
cup (1 stick) unsalted butter, melted
large eggs, beaten lightly
oil for brushing griddle
Warm pure maple syrup
a large bowl whisk together flour, sugar, baking powder, cinnamon, salt
and coriander seeds and in another large bowl whisk together all remaining
ingredients except oil until combined well. Stir milk mixture into flour
mixture until just combined.
a griddle or large cast-iron skillet over moderate heat until hot enough
to make drops of water scatter over surface and lightly brush with oil.
Working in batches, pour scant 1/4-cup measures of batter onto
griddle, forming 4-inch rounds, and cook pancakes until golden, 1 to 2
minutes on each side. Transfer
pancakes as cooked to a heatproof platter and keep
warm in oven.
Serves pancakes with syrup. Makes
about 16 pancakes.
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