What is wrong with this pumpkin pancake recipe??

Question

I know to mix dry and wet ingredients separately and to not overmix. I got this recipe online which sounded good but the batter gets too thick - the outside gets cooked but the inside is rather goopy. Seems I need a whole lot more liquid, but can a recipe be that far off? Or do you have a better pumpkin pancake recipe?? Thanks!!!

1 cup white flour
1 cup whole wheat flour
2T brown sugar
1T baking powder
1-1/2 t pumpkin spice
1 t salt
1-3/4 milk
1/2 cup pureed pumpkin
1 egg
2T oil

Answer 1

I have used this one wwith great success. I think the problem is the whole whet flour it's hard to work with.

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 2

1

Answer 3

Pancakes:
1 cup pastry flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pumpkin puree
2 eggs
1 cup half-and-half
1-ounce melted butter
4 egg whites, whipped to soft peak
2 tablespoon vegetable oil
Root Beer Syrup:
4 (16-ounce) bottles root beer
2 tablespoons butter, room temperature

Caramelized Bananas:
4 bananas, cut in half lengthwise
2 ounces butter
4 tablespoons sugar

Cinnamon Whipped Cream:
4 ounces whipping cream
Cinnamon
1 tablespoon sugar


To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



(P.S= u should add two eggs and stir milk properly)

Answer 4

Sounds like after it's sat a few minutes, you need to add another 1/4 cup or so of milk. Pancake batter does stiffen up after it sits. In fact, most good recipes call for it to sit 5 min before using. I htink that's why. Just add a wee more milk.

Answer 5

This one is a little different. My mom has made it for years and has to make extra for my son-in-law.

Pumpkin Pie Cake
4 eggs
1 1/2 c. sugar
1 lg.can evaporated milk
1 15oz. or 16oz can pumpkin
1 t. cinnamon

Mix in order, pour into a 9x13 baking pan.
Sprinkle 1 yellow cake mix over filling.
Sprinkle 1 1/2 c. chopped pecans over that.
Pour 1 c. melted butter over pecans.

Bake at 350 degrees for approx. 1 hour.

Hope its what your looking for.

Answer 6

I call the 1st occasion "fried pancakes". there is too lots oil in the pan/on the griddle. frequently the 1st batch comes out like this. attempt to prepare dinner your pancakes in a heavy (ideally forged iron) skillet or griddle. forged iron has pores. warmth the unoiled pan as much as open the pores (warmth only to the cooking temp of the foodstuff you're cooking, positioned a dollop of oil in the midsection and then unfold it around in order that the backside is vivid, leaving no swimming pools or puddles of oil everywhere. in case you are able to discover the oil make a layout on the backside of the skillet/griddle with the aid of fact the pan gets warm, it rather is too lots oil. The pan/griddle ought to be oiled yet not oily. i take advantage of a folded up paper serviette to unfold the oil around the nice and comfortable pan with the aid of fact it is going to additionally take in any further oil. do not press down annoying on the serviette till you like burned arms. permit the pan warmth for a minute greater to warmth the oil then spoon your pancake batter onto it. Spreading the oil thinly and flippantly provides me even browning on pancake tops. After the 1st batch use a similar oily serviette to re-grease the pan till now pouring the 2d batch. in basic terms a rapid swipe or 2 around the backside is sufficient. Cooking pancakes takes some journey yet after some batches you be attentive to how lots to warmth the pan, how intense the warmth ought to be to get the precise (till now turning) bubbled and not runny finding devoid of burning the backside, and so on. It only takes some prepare.

Answer 7

Add a little more milk and turn the heat down on the frying pan when you cook them. Keep adding milk until you get the consistency that you like.

Answer 8

Add another egg and beat the whites