Pumpkin Molasses Pancakes Food

PUMPKIN PANCAKES

Steps:

• Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
• In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
• Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

PUMPKIN-MOLASSES PANCAKES

Steps:

• Mix all ingredients together.
• Cook on medium heat in pan. Just like any pancake.
• Sprinkle with powdered sugar, serve with syrup, fruit, peanut butter, etc.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
• In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
• Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

MOLASSES PUMPKIN PIE

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside.
• In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
• Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

PUMPKIN WALNUT PANCAKES

Steps:

• In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
• Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
• In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
• Lightly oil or butter a skillet over medium heat.
• Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
• Turn pancakes over and cook until brown (about 1 minute).
• Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
• Delicious!

CORNMEAL MOLASSES PANCAKES

Steps:

• In a large bowl, combine the egg, buttermilk, molasses and melted butter.
• add the flour, salt, baking soda and baking powder.
• add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
• drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
• turn and brown on the other side --
• serve with butter and sorghum molasses or maple syrup.