Pumpkin Pancakes Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1: Egg,
1 cup: Milk,
1/2 cup: Cooked or canned pumpkin,
3/4 cup: Unbleached white flour,
3/4 cup: Whole wheat flour,
2 tsp: Baking powder,
1 tbsp: Sugar,
1/4 tsp: Ground cinnamon,
1/8 tsp: Ground nutmeg,
1/8 tsp: Ground ginger,
2 tbsp: Vegetable oil,
Directions:
Combine all the ingredients in a mixing bowl and stir just until
blended. Pour the batter onto a hot griddle that has been lightly
oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.
1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat
exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg
sodium, 96 mg potassium, 24 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Source from luhu.jp
blended. Pour the batter onto a hot griddle that has been lightly
oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.
1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat
exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg
sodium, 96 mg potassium, 24 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Source from luhu.jp
Tags
: breads