Amish Pumpkin Pancakes


1 cup flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 cups milk
2 tbsp. melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked


  • Combine flour, soda, sugar and spices.
  • Combine egg, shortening, pumpkin and milk.
  • Add moist mixture to dry (flour) mixture, beating until smooth.
  • Bake on hot, lightly greased griddle, turning only once.
  • Serve hot with butter and syrup or powdered sugar.


Real Cooking

Did You Know?
Scottish (Ulster) pancakes, known as drop scones, pancakes or griddle cakes, are more like the American type and are served as such. Scottish pancakes are made from self-raising flour, eggs, sugar and milk. Welsh recipes also have sugar, but are cooked thin as the English variety — sometimes these will be in the form of small cakes as opposed to the full pan-sized version, especially when served at breakfast.

Smaller pancakes (about 3.5 in / 9 cm in diameter) are known in the UK as Scotch pancakes or drop-scones (after the traditional method of dropping batter onto a griddle (a girdle in Northumberland or in Scots)), and in northern England as pikelets. They can be served with jam and cream or just with butter. In Scotland pancakes are served at teatime (lunch or 4 o'clock) but mostly as breakfast. They are made plain and as fruit pancakes with raisins. Made to a similar recipe are crumpets. These are cooked on the griddle on one side until browned, then lightly cooked on the other side.