Jan Norris: Food and Florida

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Thanksgiving Recipes: Pumpkin Pancakes from Inn on Charlotte

November 3rd, 2009 · No Comments

Editor’s note: I’m publishing Thanksgiving recipes all this month. Share yours! Click on CONTACT above and send me your recipe – I’ll post it for all my readers to share, and give you the credit.

Inn on Charlotte

Inn on Charlotte

Lynne Fairfield is one of my favorite innkeepers out of many friends in the B&B biz. Her Inn on Charlotte, a tucked-away house in the heart of St. Augustine’s historic district, is tastefully beautiful. Her breakfasts are among the best in the city, too.

She shared with me her pumpkin pancakes. I can vouch for these as simply delicious.

Recipes from the Inn on Charlotte, St. Augustine

Pumpkin pancakes

(Yield: 8 – 10 pancakes)

Group 1:

  • 1-1/4 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves

Group 2:

  • 1 cup milk
  • 6 tablespoons canned pumpkin
  • 2 tablespoons butter, melted
  • 1 large egg

For serving:

  • Maple syrup, warmed with butter
  • Toasted pecans, chopped (optional)

Whisk together Group 1 ingredients in large mixing bowl; set aside.

Stir together Group 2 ingredients in medium bowl.

Use a rubber spatula to fold Group 2 blended ingredients into Group 1 ingredients until just combined; do not beat.

Ladle ¼ cup of batter onto medium-hot griddle ( if electric, set at 350 degrees). Flip when edges are firm and top is covered with bubbles ( about 3 minutes per side).

Serve with warmed buttery maple syrup and toasted pecans for garnish.

(Read more about Lynn Fairfield’s Inn on Charlotte in St. Augustine at www.InnonCharlotte.com)

Tags: Holiday cooking · Recipes: What's Cooking!

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