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La Belle Cuisine
Pumpkin Pancakes
Oley Valley Inn, Oley PA
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2
cups all-purpose flour
2
tablespoons sugar
1
tablespoon plus 1 teaspoon
baking powder
1
tablespoon cinnamon
3/4
teaspoon salt
1/2
teaspoon ground coriander seeds
1
1/2 cups milk
1
cup canned solid-pack pumpkin
1/2
cup (1 stick) unsalted butter, melted
4
large eggs, beaten lightly
1
tablespoon vanilla
Vegetable
oil for brushing griddle
Accompaniment:
Warm pure maple syrup
In
a large bowl whisk together flour, sugar, baking powder, cinnamon, salt
and coriander seeds and in another large bowl whisk together all remaining
ingredients except oil until combined well. Stir milk mixture into flour
mixture until just combined.
Heat
a griddle or large cast-iron skillet over moderate heat until hot enough
to make drops of water scatter over surface and lightly brush with oil.
Working in batches, pour scant 1/4-cup measures of batter onto
griddle, forming 4-inch rounds, and cook pancakes until golden, 1 to 2
minutes on each side. Transfer
pancakes as cooked to a heatproof platter and keep
warm in oven.
Serves pancakes with syrup. Makes
about 16 pancakes.
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