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Pumpkin Spice Pancakes Ingredients: 1¼ cups all-purpose flour 2 tbsp. brown sugar 2 tsp. baking powder ¼ tsp. salt ¾ tsp. ground cinnamon ¼ tsp. ground nutmeg Dash of ground ginger Dash of ground cloves 1 cup milk ½ cup pumpkin puree 1 large egg 2 tbsp. vegetable oil or melted butter Directions: In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Germans of Russian descent call these tasty pastries Blachinda, Plachinda or Plachenda. Pumpkin turnovers can be found in German and Mexican kitchens this time of year. (This recipe is actually for Mexican-style, but is essentially the same as the German.) You can substitute ready-made pastry or even frozen puff pastry as well as canned pumpkin for the fresh in a pinch.