Pumpkin pancakes

Published December 26, 2007 by lisaolisa

Adapted from "Vegetarian Times"

These griddle up tall and thick, so the fry time is lengthy. Add a little milk to loosen up the batter and speed the cooking time. The texture is not so precious that it will suffer — no bubbles at all through the batter.

30 min 10 min prep

2  large eggs 
1  cup pumpkin puree 
1/3  cup dried sweetened cranberries or walnuts 
1  cup all-purpose flour 
1  tablespoon vegetable oil 
1  tablespoon baking powder 
2  tablespoons granulated brown sugar 
1  pinch salt

Whisk the eggs in a mixing bowl until foamy. Stir in remaining ingredients.

Spray a large nonstick skillet with cooking spray, and heat over medium heat. When the surface is hot, scoop about 1/3 cup of batter onto skillet, flattening out the cakes with the back of the spatula. When the bottoms start to turn golden, flip cakes over and cook second side. When both sides are golden and the cakes are firm, about 7 minutes, remove from heat and repeat with remaining batter.

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