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Pumpkin Pie Pancakes
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Arizona Tart (via the Internet)

Serves/Makes:15 small pancakes

  • 2 cups (475 ml) all-purpose flour
  • 4 tsp (20 ml) baking powder
  • 1 tsp (5 ml) ground cinnamon
  • 3/4 tsp (4 ml) ground nutmeg
  • 3/4 tsp (4 ml) ground allspice
  • 3/4 cup (175 ml) sugar
  • 1-1/3 cups (325 ml) mashed, cooked pumpkin
  • 3 eggs
  • 1 cup (225 ml) milk
  • 3/4 cup (175 ml) vegetable oil
  • 1 tsp (5 ml) vanilla extract
  • Optional Garnish: Soaked raisins and toasted nut meats.
  • In a medium bowl, sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar.
  • In a large bowl, beat the pumpkin, eggs, milk, oil, and vanilla.
  • Add the dry ingredients to the pumpkin mixture and blend well, but do not overwork, (the pancakes will be tough if you do).
  • Cook the pancakes by pouring about 1/2 to 3/4 cup (175 ml) batter onto a hot, greased griddle.
  • Cook until the bottom is lightly brown and bubbles form. Turn and cook the other side.
  • Serve with whipped unsalted butter mixed with pure maple syrup.
  • Garnish if you like.

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