CANDIED GINGER PUMPKIN PANCAKES
Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
- For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g
PUMPKIN GINGER PANCAKES WITH GINGER BUTTER
From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.
Provided by Susie D
Categories Breakfast
Time 45m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
- In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
- Add wet to dry, stirring just until evenly moistened.
- Cook on nonstick griddle over medium heat until edges look dry about 2 to 3 minutes per side.
- Serve with ginger butter and real maple syrup.
- To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
CANDIED GINGER PUMPKIN PIE
Make and share this Candied Ginger Pumpkin Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Whisk together pumpkin puree and sweetened condensed milk.
- Whisk eggs and a pinch of salt into pumpkin mixture.
- Pour filling into graham cracker crust and bake for 30 minutes.
- Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
- Cool and refrigerate at least 3 hours.
Nutrition Facts : Calories 197.3, Fat 9.9, SaturatedFat 2.4, Cholesterol 93, Sodium 206.6, Carbohydrate 23.1, Fiber 0.7, Sugar 12.3, Protein 4.9
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