Jamaican Pumpkin Pancakes

Cuisine, October 1981

45 minutes — 40 pancakes

Ingredients

1	cup	pumpkin purée [1]
2	cup	all-purpose flour
2	teaspoon	baking powder
1	teaspoon	baking soda
1⁄2	teaspoon	ground allspice
1⁄2	teaspoon	salt
1⁄4	teaspoon	ground cinnamon
1⁄4	teaspoon	ground ginger
2		eggs
1 1⁄2	cup	buttermilk
4	tablespoon	unsalted butter
3	tablespoon	cold water
		butter
		maple syrup

Instructions

Sift flour, baking powder, baking soda, allspice, salt, cinnamon, and ginger into medium bowl; set aside.

Whisk eggs in large bowl until frothy; beat in buttermilk, 1 cup pumpkin puree, the melted butter, and water. Fold in flour mixture, scraping bottom and sides of bowl occasionally. Fold just until batter is smooth.

Lightly grease large heavy skillet or griddle. Place over medium-high heat until drop of water sizzles in surface. Ladle batter into skillet, 3 tablespoons at a time, to form pancakes about 2 1/2 inches in diameter. Cook until edges begin to bubble, about 3 minutes. Turn pancakes; cook until second sides are browned, about 2 minutes. As pancakes are cooked, transfer to ovenproof platter lined with paper toweling; keep warm in oven turned to lowest setting until all are cooked. Serve hot on large platter; pass butter and maple syrup separately.