I stole this recipe from the SF Chronicle. Cas, I think I'm making these this weekend, and you better be around to help me eat them.
Pumpkin Pancakes
From "Breakfast in Bed: 90 Recipes for Creative Indulgences," by Jesse Ziff Cool (HarperCollins, 118 pages, 1997).
Top with maple syrup, yogurt or sour cream. Or try caramelized onions, bacon bits and creme fraiche.
INGREDIENTS:
2 cups mashed cooked pumpkin or winter squash
2 tablespoons brown sugar
1 cup milk or apple juice
2 whole eggs, beaten
1/2 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh chives (optional)
Vegetable oil or butter
INSTRUCTIONS:
Beat the squash with the brown sugar, milk and eggs until smooth.
In a separate bowl, stir together the flour, baking powder, salt and nutmeg. Stir the dry ingredients into the squash mixture just until combined. Fold in the chives if using.
Heat a griddle or heavy skillet over medium heat and lightly grease it with vegetable oil. Preheat the oven to 250 degrees.
Drop the batter onto the hot pan by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.
Serves 4
PER SERVING: 205 calories, 8 g protein, 34 g carbohydrate, 5 g fat (2 g saturated), 114 mg cholesterol, 420 mg sodium, 4 g fiber.
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2 comments:
sounds amazing!! i'm making Lura's pumpkin bread and bought too much pumpkin, so i think i'll try to make these this weekend.
i tried them today, didn't realize the pumpkins should be fresh. i used a little less than 2 cups of canned pumpkin and they completely flopped :-(
thankfully i just made chocolate chip pancakes instead, but i thought i should clarify this for anybody else who tries.
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