Thursday, September 25, 2014

How to make pumpkin pancakes


It's Pumpkin Season! From the book, "California Mission Recipes", written by Bess Anderson Cleveland, here is a historic California recipe for making pumpkin pancakes. The book refers to them as "Indian Pumpkin Cakes". Enjoy this easy to follow, fall season, tasty treat!






Ingredients:
-2 cups pumpkin
-2 cups yellow corn me
-1/4 cup butter






Instructions:
1. Stew 2 cups of pumpkin. Put the stewed pumpkin in a pan. Mash and drain it, then place it over medium hear. Stir until it starts to get dry.

2. Gradually add 2 cups yellow corn meal to the pumpkin. Constantly stir. Add 1/4 cup of butter and mix thoroughly to form dough; a little more corn meal may be added if necessary.

3. Shape round flat pancakes and bake over a high heat on a well-buttered or oiled hot pan for 5 minutes on each side. 
(Other option is to lay the cakes on a shallow pan and bake then in a oven for 10 minutes)

4. Add a little butter and sugar on top of the hot cakes and serve. Serves about 8 people.

Work Cited:
   Cleveland, Bess Anderson. California Mission Recipes. Rutland, VT: C.E. Tuttle, 1965. Print.