How to make it

  • Pre-cook pumpkin or squash (we like Japanese Pumpkin or Queensland Blue) and mash into a thick paste.
  • Blend in flour and egg and combine well, but not necessarily smooth.
  • If mixture is too wet, add more flour--If too dry, sprinkle with milk.
  • Season to taste with salt and cinnamon.
  • Liberally coat a large skillet with non-stick or oil spray.
  • Pour four to five pancakes into the well-heated skillet and cook until bubbles form and begin bursting on the topside of the pancakes.
  • Gently flip and cook until browned on both sides.
  • Serve hot with your favorite choices of honey, margarine/butter, cream, fruit, or syrup!
  • Nutrition (Half of recipe): 166 Cals; 3.1g Fat; 1g Saturated Fat; 106mg Cholesterol; 623mg Sodium; 28.9g Carbs; 4.8g Dietary Fiber; 4.3g Sugars; 7g Protein; 384% Vitamin A; 6% Calcium; 9% Vitamin C; 19% Iron

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great pumpkin pancake thanks
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