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Shopsin’s Pumpkin Pancakes Print Email


1 3/4 cups flour
3 TBS sugar
1 TBS ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1/2 cup milk
2 eggs, lightly beaten
6 TBS canola oil
Butter and maple syrup, for serving

In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

Heat 1 TBS oil in a 12" nonstick skillet over medium-high heat. Using a 1/4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

SERVES 8
Chef Kenny Shopsin, Essex Street Market, New York City
Saveur Issue #130
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