Any one have a recipe for pumpkin pancakes?

Dude! Kim! I found one in a magazine and cut it out, I've yet to make them. I've got it at home, want me to post it later tonight?

Cool, I want to expand my gals palate. thanks.

From the November 2003 issue of Health magazine (typed like the page says).

What you need:

canned pumpkin
low-fat vanilla yogurt
baking soda
1 large egg yolk
cake flour
4 large egg whites
cooking spray
maple syrup or honey

What you do:

whisk together:
1/2 cup pumpkin
1/2 cup yogurt
1/4 tsp baking soda
egg yolk
1/4 cup flour

whisk egg whites w/ 1/4 tsp salt - fold into pumpkin mixture.

heat large non-stick skillet coated w/ cooking spray over medium heat.

spoon 1/3 cup batter for each pancake. flip when tops are covered w/ bubbles and edges are slightly brown (about 3 minutes per side). drizzle with syrup or honey.

serves 4


i ripped the page out cause it sounded quite yummy, but i've yet to try them.
hope they're as good as they sound.

Thanks, the blue tooth is down but I am going to copy and make!
This is too wonderful! If you lived in my town, I would serve you some
toped off with some Bloody Mary's and a tight butted single man!

I don't where to use that line.. but it makes me laugh. I'll find a context somewhere.

That's one hell of an offer, let me tell ya. Let us know how they turn out!

OK so I still need to print this! But I used the mix in front of the computer(open kitchen and fam.
room} they were very tasty. I even did animal shapes. Two out three kids liked them.
But my little diva turned up her nose {she does not like many foods} mom said they were good so thumbs up to try them!

Yay!

Hey and I just got the blue tooth working! Yay I got it to print!!!!!

Does anyone know how to make made-from-scratch pancakes more fluffy? I use 2 cups or so of flour, 2 or 3 teaspoons of baking powder, a tablespoon of sugar, half a teaspoon of salt, 2 eggs, and 1 to 1.5 cups of milk, and they turn out kind of gummy and cakey more than I would like.

Whipping the eggs really well makes super fluffy omlettes, so maybe try that! You could whip the eggs and milk really fluffy first? maybe? I'm sure someone else probably knows for sure:)
~m

I had this problem before ... I lowered the heat and made the batter more runny. Contrary to what you think, my pancakes came out better and more cooked inside. Also, don't be afraid to oil the pan. It helps deliver the heat more uniformly and gives a nice little crispness.

What you're seeking is more leavening in your pancakes. The leavening in your recipe is being provided by the baking powder. Baking powder (and/or baking soda) is added to batters for leavening. This produces the gas that makes cakes, muffins, and quick breads rise.

Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction (stage) takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction (stage) takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.

Baking powder loses its potency over time. You should always "proof" your baking powder before using it in a recipe by pouring 1/3 cup of hot tap water over 1/2 teaspoon of baking powder in a cup. The mixture should bubble enthusiastically. If it doesn't, toss it out. Commercial baking powders have about a one-year shelf life, if stored sealed in a cool, dry place.

If you want to increase the leavening, you might try adding buttermilk instead of regular milk, and consider substituting some baking soda for some/all of the baking powder...

Be careful in substituting buttermilk for regular milk when using baking powder; you can upset the balance of alkali to acid. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process. To achieve the desired result when using buttermilk instead of milk, substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of milk, reduce the amount of baking powder by two teaspoons, and replace with 1/2 teaspoon of baking soda.

drew, with that post you undeniably deserve the ™ after your name!

hehe. Thanks for the endorsement!

As you know, I am a culinary student (and a through-and-through foodie), so I better know my stuff!

Thanks a lot for the advice and explanation with the pancakes, Drew. I made some more last night, and whipped the eggs and milk like Margarita said, but still they are a little spongy. That is better than gummy, but it still does not seem as good as some I have had at restaurants that are nice and fluffy, so that when they are soaked with syrup, they kind of disintegrate and turn into mush. Not that I want mush, but that result if they are saturated. I guess it seems like the problem with mine is that the bubbles produced by the leavening are too big, and the the result is a spongy pancake instead of a fluffy one. I do not know how that could be changed. Perhaps just making the batter thinner. I found I really liked the way they turned out when I used to use Bisquick or jiffy mix, but scratch-made are cheaper. As for using baking soda, I may have to experiment with that. What I have found before, when I have used only baking soda in place of powder, is that I taste the baking soda in the finished product, and that is quite unpleasant and bitter. I will try mixing powder and soda, perhaps.