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Unformatted text preview: 1. Preheat a skillet over medium heat. Coat pan with oil cooking spray. 2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. 3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. 4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. 4. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. 5. Flip the pancakes and cook other side for the same amount of time, until dark brown. Serves 3 to 4...
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11