RCI-BR.008.0171.001
Pryor Estate Pumpkin Pancakes
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ¼ teaspoon
- 2 tablespoons
- ¼ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
- egg well-beaten1 unit
- 1¼ cup
- 2 tablespoons
- ½ cup
Method
1
Combine flour, baking soda, granulated sugar, cinnamon, ginger, and nutmeg in a large mixing bowl, whisking together until evenly distributed.
2
Pour the well-beaten egg into a separate bowl and add the milk and melted shortening, stirring until combined.
3
Stir the canned pumpkin into the egg mixture until fully incorporated.
4
Make a well in the center of the dry ingredients and pour the pumpkin mixture into it, stirring until just combined with some lumps remaining (do not overmix).
5
Heat a griddle or skillet over medium heat and lightly grease the cooking surface.
6
Pour ¼ cup batter onto the hot griddle for each pancake and cook until the edges appear dry and bubbles form on the surface, about 2-3 minutes.
3 minutes
7
Flip each pancake carefully and cook the other side until golden brown, about 1-2 minutes.
2 minutes
8
Transfer the cooked pancakes to a warm plate and repeat with remaining batter until all pancakes are cooked.
9
Serve the pancakes warm with butter, maple syrup, or other desired toppings.