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Tuesday, September 30, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
LOW FAT PUMPKIN PANCAKES
Entrees
Contributed by: Bonnie Hodges
Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice or
  • 1/2 tps. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. nutmeg
  • 1 large egg, lightly beaten
  • 1 TBS canola oil
  • 1 cup nonfat milk
  • 1/3 cup pure pumpkin
  • 1/4 cup chopped pecans, optional
Whisk flour, sugar, baking powder, salt and pumpkin pie spice together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl; stir pumpkin mixture into dry ingredients. Leave to stand for 5 minutes.
For each pancake, scoop 1/4 cup of the batter onto a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about two minutes. Cook for 1 1/2 minutes on second side.
Makes 8-10 pancakes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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