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Pancake Question I Got

post #1 of 5
7/14/09 at 11:10pm
Thread Starter 
This was a question i got just wondering how far off i was...


"I tried to make pumpkin pancakes, by adding some canned pumpkin, some cinnamon and nutmeg to the batter. The only problem was they didn't set like a regular pancake. Do you have a recipe for these? Or how to fix it?
Thanks,"
Bob



My Response__Well my guess would be that when adding the pumpkin mix to the pancake batter you are not adding any more leavening agent to help compensate for that extra liquid from the canned pumpkin so my guess would be to possibly add some more baking soda perhaps with a little extra flour to absorb some of the liquid and help create the rise your looking for on a pancake
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post #2 of 5
7/15/09 at 4:42am
I think you would have to add more flour to soak up the moisture from the pumpkin, plus as you say a little more baking powder. Mix enough flour in so it looks and feels like pancake batter, like a nice thick cream. Add a teaspoon of baking soda for every cup of flour, and you should be right (or if it was half a cup of flour, half a tsp baking powder, whatever your quantity works out to be). If its too watery, it will never set as normal. If that doesn't work, try adding another egg.
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post #3 of 5
7/15/09 at 4:42am
When you say SET, do you mean holding together on the grill, or general consistancy or spread out to far. If you are talking holding together, add an egg as you have increased the bulk. Also if pumpkin is watery, squeeze out some.
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post #4 of 5
7/15/09 at 5:46am
You're partially right. Pumpkin puree does serve as a liquid ingredient. What you may have to do is add more flour, as well as possibly leavening, to come up with the right batter.

You can find a recipe for pumpkin pancakes here: Camp Bread. Recipes for cooking unique breads while camping in the field.

Pumpkin pancakes stretch back at least to colonial days; usually made with cornmeal rather than white flour. The pumpkin served several functions: It provided some natural sweetness; it contributed flavor; and it helped stretch corn supplies, because less meal was needed.

Pumpkin pancakes would more likely have been served as a light supper, in those days, rather than being a breakfast dish.
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post #5 of 5
10/7/09 at 12:52pm
Yes, I agree. More flour. More levening. Also, try some butter syrup with it...

Mix together:
1 can evaporated milk
1/2 cup sugar
1 tbl butter

Bring to boil in sauce pan over medium heat (stirring constantly). Then add 1 tsp vanilla.

If you want a more caramely version increase the sugar to up to 2 cups and the butter to 1/2 cup. However, I prefer the light version.

- Damon from amazing-easy-recipes.com
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