Pumpkin Pancakes – A Great Winter Breakfast in Eureka Springs

February 6th, 2013 by Sam Feldman

A popular favorite here at the Bridgeford House for breakfast is Pumpkin Pancakes:

2 cups flour
2 TB firmly-packed brown sugar
1 TB baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1-1/2 cups milk
1/2 cup solid pack pumpkin
1 egg, slightly beaten
2 TB oil

Preheat griddle to 375. In large bowl, combine dry ingredients; mix well. In separate bowl, combine remaining ingredients. Add to flour mixture, stirring until just moistened (batter will be very thick).

For each pancake, pour 1/4 cup batter onto hot griddle. Using a spatula, spread batter into a 4-inch circle before mixture sets. Cook until surface bubbles and appears dry. Turn; continue cooking 2 to 3 minutes. Serve warm with butter and syrup.

Yield:  16 pancakes

Easy enough to make for yourselves but we’ll be happy to do it here for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

 

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