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  • Pumpkin cornmeal pancakes recipe

Pumpkin cornmeal pancakes recipe

Posted on Feb 22nd, 2016
by Matthew
Categories:
  • Recipes

Pumpkin Cornmeal Pancakes recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Pumpkin cornmeal pancakes recipe. Read more below.
Pumpkin cornmeal pancakes recipe, recipe Rating: 4.6
Number of votes:98
Ingredients
3/4 cup unbleached all-purpose flour
3/4 cup cornmeal (preferably stone-ground)
1/4 cup firmly packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice (or substitute 1/2 teaspoon cinnamon and 1/2 teaspoon all spice)
1/2 teaspoon baking soda
1 teaspoon salt
1-2/3 cup low-fat buttermilk
3/4 cup pumpkin puree
2 Tablespoons vegetable oil
2 whole eggs
1 egg white

Instructions:

These pancakes are as light as a feather. They are especially delicious with pure maple syrup on a chilly morning.

Combine the flour, cornmeal, brown sugar, baking powder, spice, baking soda, and salt in a large bowl; stir well. In a separate medium bowl, combine the buttermilk, pumpkin, oil, egg whites, and egg yolks. Whisk together until well combined. Add to the flour mixture, stirring until smooth.

Spoon about 1/3 cup batter for each pancake onto a hot, non-stick griddle or non-stick skillet (if necessary, griddle can be coated with cooking oil spray). Cook 2 minutes on first side or until golden brown (bubbles will not form on tops of pancakes, and edges will not look cooked). Turn pancake over and cook 2 more minutes on second side.

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Reference: Pumpkin cornmeal pancakes recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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