Pumpkin Pancakes

[dlaura]

I came across this recipe on another sight and plan on trying it for my birds and thought maybe others might want to also:


Its that time of year again......MY favorite time, actually! With the gardens, fields, and markets full of that wonderful winter squash - here is a very easy recipe that (you) and your birds may enjoy!
LadyByrdbell

**EASY TIPS!
*Steam pumpkin ahead of time and place in freezer containers for later use.
*These store in freezer easily for future use! I layer cooled pancakes with wax paper between them and slide the stack into a gallon freezer bag!

Some of the benefits of pumpkin:
*Rich source of beta carotene
*Good Low-calorie source of vitamin C and potassium
*High in fiber
*The sees are a good source of protein, iron, B vitamins, vitamin E, and fiber.
*Can be stored for a long period of time!


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Makes 12 - 16 pancakes
Ingredients:
1 cup All Purpose Flour
1/2 cup Fresh Pumpkin (remove skin, cube, steam till soft, then mash)
1 cup Skim Milk
2 Eggs
1 Tsp Baking Powder
1 Tsp. Ground Cinnamon
1 Tsp. Nutmeg
1 Tsp. Cloves
2 T. Vegetable Oil
Directions:
Combine all dry ingredients and spices in mixing bowl.
In a second bowl, whisk together pumpkin, eggs, milk, and oil.
Stir wet ingredients into dry ingredi--- then cook as you would regular pancakes.

[Magnum]

Thanks Diane for posting this recipe!! I know it will be a hit with Boo-Let and Luther. They love pumpkin & the seeds as well.:D I wonder if I can add raw almonds to it without losing the nutritional value of the almond? Hmmmm, have to check into that one........:)

[mom2bichons]

Don't have any birds but that sure sounds good to me. Might try them myself.
I love pumpkin.

[Pepsidoodle]

Yum!! Those sound fabulous. Will try it. I might eat them myself also.

[Von L]

I finally tried the pancakes this morning. They are pretty good, and Squirt really seemed to like them, but I would suggest one slight recipe modification. Next time I make them I am going to reduce the cloves to 1/2 teaspoon instead of a full teaspoon. I love cloves, but I swear I could feel a slight numbing in the tip of my tongue from that much...lol! :p

Yvonne

[dlaura]

Yvonne, I am so glad somebody got to make them. I myself did not. My dad suffers from heart problems and was rushed to the hospital the week of Halloween and again this past Friday and I never seemed to find a chance to stop and get a pumpkin with everything that was going on. Maybe I will just try them with canned pumpkin and I will take your advice on the cloves. Thanks for letting us know how they were.

[Von L]

Hi Jonesy,

I saw this earlier and meant to answer, but I was doing other stuff and forgot. We've got self-rising flour here too, but the all-purpose flour is just plain flour.

Are you going to try the pancakes? Let us know what you think if you do. :)

Yvonne

[Von L]

Yeah...I bet they'd be great with pecans in them. Oh...did you mean stuff for the birds?...LOL

Yvonne

[Von L]

LOL...I've been in Texas too long. I never even considered making them savory, just sweet. Besides, in Texas you've got to put pecans in everything! :p

Yvonne

[Von L]

What! No pumpkin pie!! The horror!!! :eek:

LOL...actually, I found a recipe for pumpkin cookies with habinero peppers. I didn't have any ground habinero, so I made them with cyanne pepper. They're really good, hot and sweet together, and Squirt liked them too. I'll post it sometime tomorrow...have to get off to bed now. :o

Yvonne

[Von L]

Here is that cookie recipe I was talking about last night. They are a little different, but good, and if your birds like spicy things like eating peppers, they will probably love these...Squirt does.

Ingredients:

3/4 cup prepared pumpkin (canned, steamed, or baked)
3/4 cup brown sugar
1/2 cup sour cream
1 egg, beaten
1 tsp vanilla
1 cup seedless raisins
1/2 cup chopped walnuts
1 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground habanero peppers (I used cayenne peppers, and it worked just as well. Real chile-heads may want to increase the amount used. ;) )
1/4 tsp ground allspice
1/4 tsp ground nutmeg

Directions:

1. Preheat the oven to 350 degrees (fahrenheit, sorry...don't know the celsius)
2. Combine the sugar, sour cream, egg, and vanilla, mix well.
3. Stir in the raisins and walnuts.
4. Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture intil just mixed.
5. Drop by tablespoonsful onto a lightly greased cookie sheet.
6. Bake for 15 minutes or until lightly browned.

Yield - 3 to 4 dozen

These cookies have a soft, almost cake-like texture, and are about medium spicy. Hope you like them. :)

Yvonne

[Von L]

Hey Donna...has hubby tried the cookies yet? :p

Yvonne

[Von L]

LOL...thats great!!! :D

I just got a new cookbook called "The Healthy Bird Cookbook" but I haven't had a chance to try any of the recipes yet. Many of them are labled as people friendly...lol. I'll post some of them if they are any good.

I also have a recipe for pumpkin bread that I adore, but I have to find it (some of my cookbooks are packed up right now :( )

Yvonne