MARINA POLVAY'S PUMPKIN PANCAKES

Marina Polvay's Pumpkin Pancakes image

Provided by Craig Claiborne

Categories breakfast, dinner, main course, side dish

Time 55m

Yield 30 pancakes

Number Of Ingredients 11

Ingredients

4 eggs
1 cup half-and-half
2 tablespoons melted butter
Salt to taste, if desired
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1 cup pumpkin puree (fresh or canned)
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
Peanut, corn or vegetable oil for the griddle

Steps:

Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 2 grams, TransFat 0 grams