Pumpkin Pancakes

Submitted by fluffernutter

"Great with powdered sugar, peach jam, maple syrup, as a base for creamed turkey, or rolled up with fried ham or Black Forest ham. The thin batter makes fantastic crepes and blintzes. They freeze well, too. I clipped the recipe from the New York Times in the mid-1980s, and it was originally titled "Marina Polvay's Pumpkin Pancakes""

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 30 pancakes

ingredients

• 4 eggs
• 1 cup half-and-half (or whole milk)
• 2 tablespoons melted butter
• 1 pinch salt
• 1⁄4 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 cup pumpkin puree
• 1⁄4 teaspoon freshly grated nutmeg
• 1⁄8 teaspoon cinnamon
• vegetable oil or butter, for the pan

directions

1. Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
2. Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake -- the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
3. Serve as dessert, as a base for meats, or with butter and syrup.

Reviews

[Sarah]

These were great! I thinned them out with a little extra half and half, and used butternut squash puree instead of pumpkin. I whisked them instead of blending them, too. They were a big hit.

 

[Boomette]

I made half the recipe. In the batter, I used half and half cream, canola oil instead of melted butter, no salt, fresh pumpkin puree I made, and I omitted the nutmeg and used more cinnamon. I mixed them with a whisk. They were not thin (which for me is better). We ate them wtih maple syrup. Thanks Fluffernutter :) Made for Holiday tag game