PUMPKIN PIE PANCAKES
November 2012 Issue
Pumpkin Pie Pancakes
Hungry diners at The Echo Restaurant in Cincinnati have made these delicious flapjacks a menu staple.
The Echo Restaurant, Cincinnati
2 cups cake flour
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups milk
1 cup canned pumpkin
3/4 cup sour cream
For garnish and topping:
chopped pecans, whipped cream, butter, maple syrup
Mix wet and dry ingredients separately, then combine in a large bowl. Do not over-mix.
Ladle 4 ounces of batter per pancake onto a large griddle or into a
nonstick pan. Cook over medium to medium-high heat until batter is
bubbly over the entire surface of the pancake and underside is golden
brown. Flip and continue cooking until golden brown. Plate and garnish
with chopped pecans. Serve with whipped cream, butter and maple syrup.
Makes 8, 8- to 9-inch pancakes