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6/30/08 12:55 P

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Pumpkin Pancakes with Maple Cream

Source of Recipe
JoAnna M. Lund, Dessert Every Night p.293

Recipe Introduction
My grandbabies love pancakes for breakfast, so when the boys are
visiting Cliff and me, I often get up early to fix them something
special. This recipe takes very little work, but you've never seen
smiles like the ones you'll get when you slide these gorgeous, golden
circles onto a plate. And one lick of the maple cream will get you
a great big kiss!

Serves 8 (2 each)

List of Ingredients

1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Log Cabin Sugar Free Maple Syrup
1 1/2 cups Bisquick Reduced-Fat Baking Mix
1 teaspoon pumpkin pie spice
2 tablespoons Splenda Granular
1/2 cup raisins
1/4 cup walnuts
1 (15-ounce) can solid packed pumpkin
1 egg, beaten, or equivalent in egg substitute

In a medium bowl, stir cream cheese with a spoon until soft. Add
maple syrup. Mix well to combine. Set aside. In a large bowl,
combine baking mix, pumpkin pie spice, Splenda, raisins, and walnuts.
Add pumpkin and egg. Mix well to combine. Using a 1/4-cup measure
as a guide, pour batter on griddle or in a large skillet sprayed
with butter-flavored cooking spray to form sixteen pancakes. Brown
lightly on both sides. For each serving, place two pancakes on a
plate and spoon maple cream over top.

Each serving equals:
DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fruit, 1/2 Fat

200 Calories, 4gm Fat, 8gm Protein, 33gm Carbohydrate,
494mg Sodium, 47mg Calcium, 3gm Fiber

HE: 1 Bread, 3/4 Protein, 1/2 Vegetable, 1/2 Fruit, 1/4 Fat,
16 Optional Calories

Problem with recipe!?!
From: LouiseinOKC

Has anyone tried the Holiday pumpkin Pancakes with Maple cream? It
is in the dessert evey night book. I made it but it was so thick
there was no way to pour pancakes. I had to add almost 3/4 cup skim
milk before it would pour like pancake batter. I still had to spread
it a bit to keep it from being so thick.

From: Vicki Email:
Mine were thick also. I just spooned them out and sort of spread
them around. They were really good though. I really enjoyed them.

From: MaryS
I am not familiar with this recipe as I don't have this book but I
don't know why you couldn't add a little water. If you make them
the first time and they are too thick, fill up a measuring cup.....
1/2 cup....with warm water. Mix it in a little at the time until
the batter seems like it is the right consistency. Try a pancake
and see how it does. If it need more liquid, add a little more water,
stir well and cook another pancake. Do this until you get it right.
REMEMBER to measure how much you have left even if you have to
measure it in TBS, The next time you make the pancakes you can add
the amount of water you had to add to the milk and it will work out

As I said, I have never seen this recipe, but this will work. You
may have to use a cup of water to see how much you need to add. Just
to remember to measure how much you have left in the cup.

Hope this helps you.......Mary S.

From: LouiseinOKC
I tried to cook the recipe as written, but it was toooo thick to
cook even on low. I finally added just shy of 3/4 cup milk NF of
course and it made a more pancake like consistancy. I made a note
on the recipe to add milk next time and I will doublecheck the
amount. I have had trouble getting enough milk anyway so maybe it
is not a big problem to add it to the mix. It is the only recipe
I have had trouble with.LouiseinOKC

From: SewInLove

Actually I only made them once. But, yes VERY thick! I did like
Vicki did however. I didn't add anything. They were not lead
pancakes when finished. Mine cooked fine. But, I spread them out
a little with the back of the measuring cup. (I have metal cups).
They are just a thick thick pancake batter.

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