nutritional information

Per SERVING:

  • Calories: 330
  • Protein: 12 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37 g
  • Cholesterol: 105 mg
  • Sodium: 50 mg
  • Fiber: 6 g
  • Sugar: 4 g

Savory Pumpkin-Corn Cakes

Serves 4

30 minutes or fewer

Serve these Southwest-inspired hotcakes topped with your favorite salsa.
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1 Tbs. vegetable oil
  • 1 tsp. chipotle chile powder
  • 1 tsp. ground cumin, or to taste
  • ¾ cup all-purpose flour
  • 1 cup fresh or frozen corn kernels
  • ½ cup raw, unsalted sunflower seeds
  • 1 tsp. diced jalapeño pepper, or to taste
  1. Whisk together eggs, pumpkin, oil, chipotle powder and cumin in bowl. Stir in remaining ingredients.
  2. Heat skillet coated with cooking spray over medium heat. Scoop 1/4 cupfuls of batter onto griddle, flattening each with back of spatula. Cook 3 to 4 minutes, or until bottoms begin to brown. Lightly coat tops of cakes with nonstick cooking spray, and flip. Cook 3 to 4 minutes more, or until browned. Repeat with remaining batter. Serve immediately.
September 2005

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comments

Really yummy--and a creative way to serve pumpkin! I'm a long-time quiche maker, so I made some adjustments. I rubbed the pie crust with about 1 t. Dijon mustard before sprinkling the cheese; I added about 1 T finely chopped onion to the batter; and I grated fresh nutmeg on top of the quiche before putting it in the oven, rather than mixing it in (this also gives the finished quiche a nice brown top!). Also--my quiche was still quite raw after the suggested cooking time, so I hiked the oven temp up to 375 and cooked it for about an extra 30 minutes. This made my quicke puff up quite nicely, and gave it an attractive brown top. Soooooooo good! Thanks for a great recipe.

Diane T. - 2011-11-03 06:37:23