Recipe provided by: Chef Andy Camm
|1 1/4 cups||flour|
|2 tsp||baking powder|
|1 cup||low fat milk|
|6 tbs||cooked pumpkin puree|
|2 tbs||melted butter|
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and Nova Scotia maple syrup. Chef Andy Camm suggests Acadian Maple Products or Sugarmoon Farm.
Cooked Pumpkin Purée
- Choose a pumpkin free of blemishes and heavy for size.
- Slice off the stem end of the pumpkin 2 inches from the top; scrape out seeds and membranes.
- Lightly brush the inside of the pumpkin with oil or butter. Cook on baking sheet at 375ºF (190ºC) until flesh is easily pierced with a knife, about 1-1/2 hours. Cool on rack.
- Scoop flesh into blender or food processor; whirl until smooth. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.
- Cover loosely with plastic wrap and allow to drain, refrigerated, overnight.
- Use purée within a few days or freeze for later use.
Makes about 6 six inch pancakes.