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Pumpkin Pancakes and Praline Sauce


1 can of canned pumpkin
2 cups flour
4 tablespoons sugar
dash of salt
4 teaspoons baking powder
2 cups milk
2 eggs
2 teaspoons cinnamon
1 cup sour cream
2 8-ounce packages cream cheese, softened

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.

Praline Sauce
2 cups of toasted walnuts, chopped
2 sticks of butter
dash of cinnamon
3 cups light Karo Syrup
3/4 cup dark brown sugar
1 Tablespoon vanilla
1/4 teaspoon of maple flavoring

Combine, and heat to boiling on medium, continue until thickened. Serve over pancakes.

Serves 8 to 10.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.