|2 cups all-purpose flour|
|2 Tbsp packed brown sugar|
|1 Tbsp baking powder|
|1 tsp salt|
|1 tsp ground cinnamon|
|1/4 tsp ground nutmeg|
|1/4 tsp ground ginger|
|1-3/4 cups milk|
|1/2 cup pumpkin or squash|
|2 Tbsp oil|
- Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and
ginger in large bowl.
- Mix together milk, pumpkin, egg, and oil in small bowl.
- Add pumpkin mixture to flour mixture; stir just until moistened; batter
may be lumpy.
- Heat griddle or skillet over medium heat. Brush lightly with
oil. Pour 1/3 cup batter onto griddle for each pancake; Cook until
bubbles form on surface and begin to burst, 1 to 2 minutes or until golden
brown. Repeat with remaining batter. Top with Yaple Syrup, nuts,
Makes: 4 servings
Prep: 5 minutes
Cook: about 4 minutes per batch
Nutrient value per serving (3 pancakes)
404 calories, 12 g. of fat (4 g. saturated), 6g. protein, 60g. carbohydrate,
4 g. fiber, 892mg. Sodium, 68mg cholesterol.
Based on a recipe from Family Circle 3/10/98 p. 162