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Pumpkin Souffle PancakesDescription: Light as a feather and tastes like pumpkin pie. Ingredients: 1 cup flour 1 tea. baking powder 1/2 tea. baking soda 1/2 tea ground nutmeg 1/2 tea ground ginger 2 Tab. brown sugar pinch of salt 1 egg 2Tab melted butter 3/4 cup half&half 2 oz. vanilla yogurt 3/4 cup pureed pumpkin (fresh or frozen) Directions: Whisk together all dry ingredients in a large bowl. In another bowl whisk egg yolk, butter, yogurt, pumpkin and half&half. Combine dry ingredients with pumpkin mixture until blrnded. Fold in stiffly beaten egg white. Spoon 1/2 cup portions of batter onto lightly buttered griddle heated to 350 degrees. Brown on both sides. sErve with ginger butter or cinnamon butter. Ginger Butter: Blend half a stick of butter with 2 Tab. chopped candied ginger. Cinnamon Butter: Blend half a stick of butter with 1 Tab honey and 1/2 Tea. cinnamon. Recipe Summary: Yield: 8 big pancakes Prep Time: 15 minutes Cook Time: 5 minutes Comments: There are no comments, you can write one on iLoveInns.com from your computers web browser! |
