30 Minutes5-8 People
This recipes yields enough food for an average of 5-8 portions.
1 cup Borden Heavy Whipping Cream
2 tablespoons sugar
¾ teaspoon vanilla extract
½ teaspoon ground nutmeg
In a bowl, mix together 1 ½ cups Borden 1% Low Fat Buttermilk, pumpkin, egg, and butter. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves and salt in a different bowl. Stir into the pumpkin mixture. Add extra Borden 1% Low Fat Buttermilk if you think batter is too thick. Before frying pancakes, place Borden Heavy Whipping Cream in a chilled small and deep bowl. Add the sugar, vanilla and nutmeg. Beat with chilled beaters until soft peaks form. Chill the nutmeg whipped cream until ready to serve. Heat a lightly oiled frying pan or griddle over medium high heat. Scoop the batter onto the frying pan. Flip when bubbles form and pop, and when a lifted edge is golden brown. Serve warm with nutmeg whipped cream on top.