Marina Polvays Pumpkin Pancakes Recipes

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.

Steps:

• Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
• Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
• Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.

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.