Tuesday, September 29, 2009

Pumpkin Pancakes



Autumn in Lancaster County brings with it cooler temperatures and the fall harvest of pumpkins, and apples. Our breakfast menu's go from summer delights to fall bounty often featuring this perennial favorite pancake recipe. These are bright orange in color and have a creamy soft texture. Paired with the Lemon Brandied Apple recipe they are a surefire hit.

INGREDIENTS

2 cups flour
4 Tablespoons sugar
4 tsp baking powder
1 tsp cinnamon, preferably Saigon or Vietnamese
1/8 tsp cloves
pinch allspice and nutmeg
4 Tablespoons melted butter
1 cup milk
2 eggs
1 cup pumpkin, Libby's or fresh
1 cup sour cream or Greek yogurt
pinch salt



DIRECTIONS
Preheat a griddle to 400F

Combine dry ingredients in a large bowl

In a separate bowl whisk butter, milk, eggs, pumpkin and sour cream

Stir into dry ingredients

Pour by 1/4 cupful onto the hot griddle

Flip when bubbles form on the surface.

Serve warm


Debbie Mosimann
Swiss Woods Bed and Breakfast
the Lititz, PA Broad
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2 comments:

  1. Replies
    1. So sorry that I missed your question. We routinely serve 8 with this recipe. This morning we had 6 and had batter left over. I would say that the recipe makes about 24 medium pancakes. Enjoy!

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