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.
30 pancakes
Preparation
- 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.
- 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.
- Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners’ sugar.
55 minutes
Dining and Cooking