Foodservice Recipe: Pumpkin Pancakes

Farm to School Foodservice Recipe

pumpkin-pancakes-recipe.jpg

Ingredients

1 1/2 qt Whole wheat flour

1 qt All-purpose flour, enriched

1 cup Brown sugar

2/3 cup Baking powder

2 tbsp + 2 tsp Kosher salt

1 qt Cottage cheese, nonfat

2 qt + 2 2/3 cups Milk, nonfat

16 large Eggs

1 1/2 qt Pumpkin purée

2 tbsp + 2 tsp Cinnamon, ground

1 tbsp + 1 tsp Ginger, ground

4 tsp Nutmeg, ground

2 cups Vegetable oil

Procedure

  1. Whisk together whole-wheat flour, all-purpose flour, brown sugar, baking powder and salt in a large mixing bowl.

  2. Blend cottage cheese in food processor fitted with a steel blade until smooth. Transfer to a large bowl. Add milk, eggs, pumpkin, cinnamon, ginger and nutmeg; whisk until combined.

  3. Mix the wet ingredients into the dry ingredients, stirring thoroughly to blend.

  4. Heat griddle to medium-high. Brush the griddle with some oil. Using a 3-oz scoop, pour batter onto the griddle. Cook until bubbles form on top, 3 to 5 minutes. Turn and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter and oil.

Nutrition

Portion size: 2 pancakes
Number of portions: 50
Meal component: 1.5 oz grain, .75 oz meat/meat alternative

Calories:240
Fat: 10.84 g
Saturated fat: 2.04 g
Cholesterol: 61.38 mg
Sodium: 819.80 mg
Carbohydrates: 28.68 g
Fiber: 3.14 g
Protein: 8.34 g

Recipe reprinted by Indiana Grown for Schools from New School Cuisine. New School Cuisine includes 78 kid-tested and approved recipes developed by Vermont school nutrition professionals with support from the New England Culinary Institute. This resource was created by Vermont FEED (a Farm to School partnership project of Shelburne Farms and NOFA-VT), the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.

Recipe Notes

Recipe HACCP Process
#2 Same Day Service