GoodGreen Farm
Liz Smith and Pete-Jeff White

305 Goodrich Hill Rd.

Berkshire, NY 13736

Speedsville, NY

(607)-657-2544

(607)-277-1573 Ithaca phone

 

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Pumpkin Pancakes

Ingredients:

2 cups all-purpose flour
2 Tbsp packed brown sugar
1 Tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1-3/4 cups milk
1/2 cup pumpkin or squash
1 egg
2 Tbsp oil

Directions:

  1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in large bowl.
  2. Mix together milk, pumpkin, egg, and oil in small bowl.
  3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
  4. Heat griddle or skillet over medium heat.  Brush lightly with oil.  Pour 1/3 cup batter onto griddle for each pancake; Cook until bubbles form on surface and begin to burst, 1 to 2 minutes or until golden brown.  Repeat with remaining batter.  Top with Yaple Syrup, nuts, etc.

Makes: 4 servings

Prep:  5 minutes

Cook:  about 4 minutes per batch

Nutrient value per serving (3 pancakes)

404 calories, 12 g. of fat (4 g. saturated), 6g. protein, 60g. carbohydrate, 4 g. fiber, 892mg. Sodium, 68mg cholesterol.

Based on a recipe from Family Circle 3/10/98 p. 162