Harvest Still Life with Fresh Pumpkins and Squash
Harvest Still Life with Fresh Pumpkins and Squash
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La Belle Cuisine - More Breakfast Recipes

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Pumpkin Pancakes

 

 

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Farmer's Market, Autumn in Luling, Texas, USA
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Pumpkin Pancakes
Oley Valley Inn, Oley PA
Gourmet Archives

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon
baking powder
1 tablespoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground coriander seeds
1 1/2 cups milk
1 cup canned solid-pack pumpkin
1/2 cup (1 stick) unsalted butter, melted
4 large eggs, beaten lightly
1 tablespoon vanilla
Vegetable oil for brushing griddle

Accompaniment:
Warm pure maple syrup

In 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.
Heat 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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