The Humpherys Family

Silver Dollar Pumpkin Pancakes

Recipe Added:  10/29/2012
3 cups cake flour
1 tsp salt
2 Tbsp baking powder
3 Tbsp sugar
2 cups canned pumpkin
2 eggs
3 tsp vanilla
2-1/2 cups milk
1/4 tsp pumpkin pie spice
Toppings: 1/2 cup heavy cream + 3 Tbsp maple syrup; chopped pecans, caramel sauce
 Version Two {BEB}
1¼ cups flour
2 Tbsp brown sugar
2 tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp ea nutmeg, ginger, cloves
1 cup milk
½ cup canned pumpkin
1 egg
2 Tbsp vegetable oil
1 tsp vanilla
In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside. In a separate bowl, whisk together pumpkin, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently until combines. Splash in a little more milk if too thick; batter should be pourable. Heat griddle over medium-low heat. Run a cube of butter over hot surface. Drop spoonful-sized dollops onto pan (more for larger pancakes). Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

Whip cream with maple syrup (optional) until light and fluffy; set aside. Place pancakes on a plate, top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top with the maple whipped cream and serve immediately. May also drizzle with a little caramel syrup.
Notes
For cake flour: add 2 Tbsp cornstarch per cup and add flour to make 1 cup. Then sift through a fine-mesh strainer onto waxed paper.
 Websites