Recipe of the Week
Recipe Of The Week: Short-cut Pumpkin Pancakes with Walnuts
Saturday, October 17, 2009
A delicious treat for your little goblins on Halloween morning!
Serves 4.
2 cups multi-grain pancake mix
1 cup milk
1/2 cup canned pumpkin puree
2 Tablespoons canola oil
1 t cinnamon
1/4 t freshly ground nutmeg
1/2 cup walnut halves
Non-stick cooking spray
Whisk all ingredients except walnuts in a large bowl until smooth. Gently fold in walnuts.
Spray a griddle or large frying pan with non-stick cooking spray, and scoop approximately 1/4 cup of batter onto hot pan.
Cook until some tiny bubbles begin to appear on top of the pancake, and flip (because of the density of the pancakes, you'll see fewer "bubbles" than with regular pancakes, so check the underside before flipping). Cook an additional minute or two, or until golden brown.
Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, Connecticut.
TheSecretIngredientOnline.com
For more of Tracy's recipes, check out her food blog at twolia.com/blogs/season-to-taste
Serves 4.
2 cups multi-grain pancake mix
1 cup milk
1/2 cup canned pumpkin puree
2 Tablespoons canola oil
1 t cinnamon
1/4 t freshly ground nutmeg
1/2 cup walnut halves
Non-stick cooking spray
Whisk all ingredients except walnuts in a large bowl until smooth. Gently fold in walnuts.
Spray a griddle or large frying pan with non-stick cooking spray, and scoop approximately 1/4 cup of batter onto hot pan.
Cook until some tiny bubbles begin to appear on top of the pancake, and flip (because of the density of the pancakes, you'll see fewer "bubbles" than with regular pancakes, so check the underside before flipping). Cook an additional minute or two, or until golden brown.
Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, Connecticut.
TheSecretIngredientOnline.com
For more of Tracy's recipes, check out her food blog at twolia.com/blogs/season-to-taste
