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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great with powdered sugar, peach jam, maple syrup, as a base for creamed turkey, or rolled up with fried ham or Black Forest ham. The thin batter makes fantastic crepes and blintzes. They freeze well, too. I clipped the recipe from the New York Times in the mid-1980s, and it was originally titled Marina Polvay's Pumpkin Pancakes Ingredients:
4 eggs |
1 cup half-and-half (or whole milk) |
2 tablespoons melted butter |
1 pinch salt |
1/4 cup sugar |
1 cup all-purpose flour |
2 teaspoons baking powder |
1 cup pumpkin puree |
1/4 teaspoon freshly grated nutmeg |
1/8 teaspoon cinnamon |
vegetable oil or butter, for the pan |
Directions:
1. Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
2. Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake - the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
3. Serve as dessert, as a base for meats, or with butter and syrup.
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