RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2484
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| Recipe Name: |
Pumpkin Pie Pancakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-11-07
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
22 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
22 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup pumpkin, puree canned
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Directions:
Whisk together flour, sugar, baking powder, baking soda, salt and spices until well combined.
In a separate bowl, mix together the eggs with the pumpkin. Add the buttermilk, vanilla and butter. Add to the dry ingredients and whisk until well combined and the batter is well moistened.
Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. |
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| Nutrition per Serving: |
| Calories: |
101 |
Total Carbs: |
18.6 |
Net Carbs: |
17.9 |
| Cholesterol: |
38.4 |
Fat: |
1.2 |
Protein: |
3.69 |
| Fiber: |
0.77 |
Sodium: |
177.43 |
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