Pumpkin Sour Cream Pancakes Food

PUMPKIN SOUR CREAM PANCAKES

Steps:

• Mix flour, baking powder, salt, and sugar together in medium-size bowl.
• Combine remaining ingredients in small bowl.
• Slowly whisk liquids into dry ingredients.
• Spray a grill pan with cooking oil.
• Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
• Turn over and cook for a few minutes on the other side.
• Do not overcook (they should be moist).
• Serve with butter and syrup.

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PUMPKIN PANCAKES

Steps:

• preheat a skillet over medium heat.
• Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
• Blend ingredients together.
• Combine remaining ingredients in a small bowl.
• Mix in the dry ingredients with the wet ingredients and blend until smooth.
• Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
• When the batter stops bubbling and edges begin to harden, flip the pancakes.
• They should be dark brown.
• This will take about 1 to 2 minutes.
• Flip the pancakes and cook the other side for the same amount of time, until dark brown.

PUMPKIN PANCAKES

Steps:

• In a saucepan, combine the syrup ingredients.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
• Let stand for 30 minutes before serving.
• For pancakes: combine the dry ingredients in a bowl.
• In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
• Stir into dry ingredients just until moistened.
• In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle.
• Turn when bubbles form on top of pancakes.
• Cook until second side is golden.
• Serve with syrup.

PUMPKIN PANCAKES

Steps:

• Combine pancake mix, cinnamon and nutmeg in a bowl.
• Add water and pumpkin mix and stir until smooth (add more water as necessary to make thinner pancakes).
• Add raisins and stir (If you are making pumpkin faces, place raisins on moist batter as soon as you pour your batter on the griddle).
• Spray griddle lightly with cooking spray.
• Pour 1/4 cup batter for each pancake onto hot griddle
• Turn pancakes when edges are cooked and small bubbles start to form.
• Turn only once.

PUMPKIN PANCAKES

Steps:

• Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
• Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
• Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
• Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
• Great served with butter and maple syrup or apple butter!

SOUR CREAM PUMPKIN CAKE

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

SOUR CREAM PANCAKES

Steps:

• Place an iron skillet or griddle on medium low heat. Get it nice and hot.
• Place sour cream in a large bowl. Add in other dry ingredients and stir very gently until not quite blended.
• Whisk the eggs in a small bowl and add vanilla.
• Pour egg mixture into sour cream/flour mixture.
• Stir together very gently until just combined.
• Melt about 1 T butter in a skillet, pour in the batter 1/4 Celsius at a time.
• Cook for 1- 1_1/2 minutes and flip. Cook another minute snd repeat with remaining batter.
• Top with plenty of butter and syrup!

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM

Steps:

• Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
• Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

SOUR CREAM PANCAKES

Steps:

• Combine flour, baking powder, salt, sugar, and baking soda in a large bowl.
• Whisk to blend.
• Combine eggs, oil, sour cream and buttermilk.
• Stir into flour mixture until smooth.
• Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on.
• Turn when tops are covered with bubbles and edges look cooked.
• Cook until browned.
• Serve with your favorite syrup.