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Pumpkin Pancakes - By Barry Schneider

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  • 1 1/2 cups flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • Dash of ground cloves
  • 1 1/4 cups roasted pumpkin
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup butter, melted


Directions: Sift all the dry ingredients together in a medium bowl.  Add the remaining wet ingredients, stirring by hand only enough to blend everything together.  Over mixing will result in a chewier pancake.

Ladle onto a hot, greased griddle.  Depending on the amount of liquid in your pumpkin, you may want to spread the batter out with the back of your ladle.  Flip pancakes once the edges begin to firm up and the bottoms are golden brown.

Yields 20-24 4” pancakes.  Best to cook all the batter, and freeze leftover pancakes.

Hope you enjoy!

~Barry Schneider


Note from Rodrick: Barry is one of our loyal drop point customers from Cranberry Township drop point. Thanks for sharing, Barry.


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