Marina Polvay's Pumpkin Pancakes

Ingredients

• 4 eggs
• 1 cup half-and-half
• 2 tablespoons melted butter
• Salt to taste, if desired
• ¼ cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 cup pumpkin puree (see box for instructions)
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon cinnamon
• Peanut, corn or vegetable oil for the griddle

• Nutritional Information

  • Nutritional analysis per serving (30 servings)

    51 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 29 milligrams cholesterol; 37 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

30 pancakes

Preparation

1. Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
2. Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
3. Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners’ sugar.

55 minutes