Pumpkin Pancakes
INGREDIENTS:
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
DIRECTIONS:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Enjoy!
The Creative Cook
Tuesday, October 27, 2009
Monday, October 26, 2009
Pumpkin Month - Pumpkin Waffles
Pumpkin Waffles
Gourmet | November 2000
Cafe 222, San Diego, CA
yield: Makes 12 (4-inch) waffles
active time: 35 min
total time: 35 min
Ingredients:
• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup whole milk
• 1 cup well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 3/4 stick (6 tablespoons) unsalted butter, melted
• Vegetable oil for brushing waffle iron
• Accompaniment: warm pure maple syrup
• Special equipment: a waffle iron (preferably nonstick)
Preparation:
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Enjoy!
The Creative Cook
Gourmet | November 2000
Cafe 222, San Diego, CA
yield: Makes 12 (4-inch) waffles
active time: 35 min
total time: 35 min
Ingredients:
• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup whole milk
• 1 cup well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 3/4 stick (6 tablespoons) unsalted butter, melted
• Vegetable oil for brushing waffle iron
• Accompaniment: warm pure maple syrup
• Special equipment: a waffle iron (preferably nonstick)
Preparation:
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Enjoy!
The Creative Cook
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