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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Mrs. Rowe's Restaurant Cookbook by Mollie Cox Bryan Ingredients:
pumkin puree |
1 1/4 lb sugar pumpkin |
3 tbs water |
pancakes |
2 cups all-purpose flour |
4 tsp baking powder |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/4 tsp ground allspice |
3/4 cup sugar |
1 1/2 cups pumpkin puree |
3 eggs |
1 cup milk |
3/4 cup vegetable oil |
1 tsp vanilla extract |
1/2 cup chopped pecans |
Directions:
1. Pumpkin Puree makes about 1 cup-will need 1 1/2 cups for pancakes:
2. Preheat oven to 350 degrees
3. Cut the pumpkin into sixths. Scrape out the seeds.
4. Put the pumpkin pieces and water in a baking pan. Cover the pan with aluminum foil and bake until soft about 1 hr and 15 minutes.
5. Scoop flesh from the pumpkin. In a food processor puree the flesh smooth. Refrigerate until ready to use. Can be made several days in advance. Freezes well.
6. Pancakes:
7. Sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar together into a large bowl.
8. In a separate bowl, combine pumpkin, egges, milk, oil and vanilla.
9. Add the flour mixture to the pumpkin mixture and mix well. Fold in pecans.
10. Heat a greased griddle over medium-high heat. Using 1/4 cup of batter for each pancake, spoon the batter onto the griddle.
11. Cook the pancakes on the first side until bubbles form in the center and they are browned on the bottom.
12. Turn and brown the other side. Serve hot with warmed syrup.
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