How To make Pumpkin Pancakes
1 Egg
1 c Milk
1/2 c Cooked or canned pumpkin
3/4 c Unbleached white flour
3/4 c Whole wheat flour
2 ts Baking powder
1 tb Sugar
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/8 ts Ground ginger
2 tb Vegetable oil
Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce from the Holiday file. 1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat exchange
15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg
potassium, 24 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93
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Pumpkin Pancakes, great for breakfast, lunch and appetizers 南瓜饼
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Pumpkin Pancakes are so easy to make and so delicious. I didn't add salt or sugar but you can make it savory with salt or sweet with sugar. Aren't they great for breakfast, lunch or appetizers? Enjoy!
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Ingredients:
Pumpkin, 1 pound
All-purpose flour, 1 cup
Baking powder, 2 teaspoons
Vegetable oil
Roasted sesame seeds (optiona)
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Canon EOS Canon EOS 70D
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Homemade Pumpkin Pancake Recipe : Pancake Breakfast
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Homemade pumpkin pancakes really are the perfect way to begin your day. Find out about a great homemade pumpkin pancake recipe with help from a passionate culinary professional in this free video clip.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: You'd be pretty surprised to find out just how versatile the pancake can be. Put together a number of different types of pancake breakfasts with help from a passionate culinary professional in this free video series.
Pumpkin Pancake | Sanjeev Kapoor Khazana
Freshly made pancakes using pumpkin puree.
PUMPKIN PANCAKE
Ingredients
½ cup boiled and pureed pumpkin
¾ cup refined flour (maida)
½ cup oats flour
Salt to taste
2 eggs
½ teaspoon vanilla essence
½ cup castor sugar
2 tablespoons melted butter + as required
¼ cup milk
Kiwi pieces for garnishing
Honey for drizzling
Method
1. Sift refined flour in a bowl. Add oats flour and salt and mix. Add pumpkin puree, eggs, vanilla essence and castor sugar and whisk well.
2. Add butter and mix and whisk into a smooth batter.
3. Heat some butter in a non-stick pan and wipe it. Pour a ladleful of batter in it and spread into a pancake. Cook till evenly done from both sides.
4. Garnish with kiwi pieces and drizzle some honey on top and serve immediately.
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