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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Ingredients:
1 1/2 pounds sugar |
1 pound can pumpkin |
4 eggs |
4 cups milk |
1/2 -ounce baking powder |
1/8 -ounce ground nutmeg |
1/8 -ounce ground clove |
1/8 -ounce ground cinnamon |
1/2 -ounce salt |
1 2/3 cups oil |
1 pound all-purpose flour |
1 pound cake flour |
2 ounces baking powder |
add the flour mixture to the pumpkin mixture and whisk until combined. |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated.
2. Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl.
3. Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook
4. until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve.
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