Beyond the Moon -- Nanny Cay Pancakes

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* Exported from MasterCook *

 

Nanny Cay Pancakes

 

Recipe By :Beyond the Moon, Ginny Callan

Serving Size : 9 Preparation Time :0:00

Categories : Beyond the Moon

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole wheat pastry flour

3/4 cup unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 large eggs

1 cup pureed pumpkin or winter squash

1 teaspoon vanilla

2 cups milk

3 tablespoons canola oil

butter or margarine -- for cooking

maple syrup -- for serving

 

Stir together the flours, baking powder, salt, cinnamon, ginger, allspice, and

nutmeg in a medium bowl.

In another bowl, beat the eggs with the pumpkin puree and vanilla. Beat in the

milk and oil until smooth.

Melt about 1/2 tablespoon of butter in a skillet or griddle over medium heat,

spreading it across the bottom.

Ladle batter into pan, using 1/3 to 1/2 cup per pancake (it will spread a bit).

Cook until the tops are bubbly, 3 to 4 minutes. Flip and continue cooking until

the bottoms are lightly browned, 1 to 2 minutes more.

Cover the pancakes to keep them warm while you cook the rest of the batter,

adding more butter to the pan between batches.

Serve with maple syrup.

 

 

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Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 6g

Protein; 22g Carbohydrate; 49mg Cholesterol; 321mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : These colorful pancakes with their tropical spice are named for the

beautiful little island in the British Virgin Islands where I first tasted them

one warm, sunny morning in March a few years ago. They made such an impression

that I set out to duplicate them at home. Serve them with Tropical Fruit Salad

(pg 118), fresh pineapple, or mango slices.

Nutr. Assoc. : 26182 5738 0 0 0 0 0 0 0 1216 0 0 0 0 0