Recipe courtesy of John Gianfrancesco
Pumpkin Pancakes
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 15 servings
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- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 15 servings
Ingredients
1 1/2 pounds sugar
1 pound can pumpkin
4 eggs
4 cups milk
1/2-ounce baking powder
1/8-ounce ground nutmeg
1/8-ounce ground clove
1/8-ounce ground cinnamon
1/2-ounce salt
1 2/3 cups oil
1 pound all-purpose flour
1 pound cake flour
2 ounces baking powder
Directions
- Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated.
- Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl.
- Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook
- until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve.
