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Pumpkin Pancakes with Prailine Sauce
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Texas Stagecoach Inn B & B
| 1 can | canned pumpkin |
| 2 cups | flour |
| 4 tablespoons | sugar |
| 1 dash | salt |
| 4 teaspoons | baking powder |
| 2 cups | milk |
| 2 | eggs |
| 2 teaspoons | cinnamon |
| 1 cup | sour cream |
| 2 packages (8-ounce ea) | cream cheese, softened |
| Praline Sauce | |
| 2 cups | toasted walnuts, chopped |
| 2 sticks | butter |
| 1 dash | cinnamon |
| 3 cups | light Karo Syrup |
| 3/4 cup | dark brown sugar |
| 1 tablespoon | vanilla |
| 1/4 teaspoon | maple flavoring |
For Pancakes: In a large bowl combine all the ingredients except the cream cheese. Bake small pancakes on a heated griddle until edges are brown and bubbles rise to the surface; turn and bake until golden. The pancakes will be very light. While warm spread with cream cheese and roll like a crepe. Serve with hot praline sauce.
For Sauce: Combine, and heat to boiling on medium, continue until thickened. Serve over pancakes.
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