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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spiced Pumpkin Pancakes Recipe

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This recipe for Spiced Pumpkin Pancakes is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cup. flour
3 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
2 eggs
1 ⅔ cup. milk
¼ cup. firmly packed brown sugar
4 Tbs. butter melt then cool
8 oz. canned pumpkin flesh
Freshly grated orange zest

Buttermilk Syrup
2 cups. buttermilk
½ cup karo syrup
1 cup. butter
2 cups. sugar soda
1 tsp. baking
Directions:
Directions:
Sift together in a large bowl flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger.
Combine in a separate bowl eggs,milk, firmly packed brown sugar, butter melt then cool, canned pumpkin flesh, freshly grated orange zest
Gently fold wet and dry ingredients together. Cook on hot griddle. Serve with Buttermilk Syrup

Buttermilk Syrup:
Bring ingredients to a boil in a BIG POT.
Stir more than occasionally, but less than constantly. Stir mixture at a boil for at least 7 minutes and until it is a golden tan color. The syrup will boil up and then go back down. Remove from heat and add 1 tsp. vanilla
Number Of Servings:
Number Of Servings:
10-12 Pancakes
Personal Notes:
Personal Notes:
Serve hot over pancakes or ice cream. Will keep in fridge for a couple of weeks.

 

 

 

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