Susan Cunninghams Pumpkin Pancakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Whole wheat flour,
2/3 cup: White flour,
2 tsp: Baking powder,
1/4 tsp: Salt,
2/3 cup: Cooked squash, pumpkin, sweet potatoes,, pureed
Or parsnips*,
2: Eggs, separated
1 cup: Milk,
2 tsp: Melted butter,
Maple syrup,
Directions:
Recipe by: The LL Bean Book of "New" New England Cookery *The
vegetable can be leftover pumpkin or squash that has been baked with
maple syrup, honey, or, some other sweetener and butter, or sweetened
sweet potatoes or perhaps even sweetened parsnips. Remove any skin
and puree the vegetable in a food processor or put through a
vegetable mill.
Toss or sift the flours, baking powder, and salt together. Beat the
vegetable puree with the egg yolks, milk, and butter, and mix with
the dry ingredients. Beat the egg whites until they hold firm peaks
and fold them into the batter. Ladle about 1/4 cup of batter at a
time onto a preheated, lightly greased griddle. Bake until bubbles
appear on the surface, then turn and bake the other side until
lightly browned. Serve with warm maple syrup.
Source from luhu.jp
vegetable can be leftover pumpkin or squash that has been baked with
maple syrup, honey, or, some other sweetener and butter, or sweetened
sweet potatoes or perhaps even sweetened parsnips. Remove any skin
and puree the vegetable in a food processor or put through a
vegetable mill.
Toss or sift the flours, baking powder, and salt together. Beat the
vegetable puree with the egg yolks, milk, and butter, and mix with
the dry ingredients. Beat the egg whites until they hold firm peaks
and fold them into the batter. Ladle about 1/4 cup of batter at a
time onto a preheated, lightly greased griddle. Bake until bubbles
appear on the surface, then turn and bake the other side until
lightly browned. Serve with warm maple syrup.
Source from luhu.jp