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Spiced Pumpkin Pancakes


1 1/3 cups all-purpose flour (maida)
2-3 tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup Libby’s canned pumpkin puree (any brand is ok)
1 1/4 cups buttermilk (if using the yogurt, wisk it with some water)
2 large eggs at room temperature
3 tbsp melted butter
1/4 – 1/2 cups milk (may want to add more or less depending on desired viscosity)


• If using a griddle, preheat the griddle to 350 degrees F. A non-stick pan can also be used instead of griddle.
•In a medium bowl, combine flour, sugar, baking powder, baking soda and pumpkin spice.
•In a small bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter. Pour the ingredients of the small bowl into the ingredients of the medium bowl. Stir to form a smooth batter.
•Grease the pan and pour the batter in the form of pan cake and cook each side for about two to three minutes.
While serving-

*Add butter and maple syrup
**Add powdered sugar…will add a nice touch to it!


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