Pumpkin German Pancakes

CrockPot Gourmet for the Frantic Chef: recipe by Veronica Bartles

You need:

6 eggs
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/8 tsp. each: cloves, allspice & cardamom (or omit these spices & just use 1 full tsp. pumpkin pie spice)
1 Tbsp. vanilla extract
1 (29oz) can pumpkin (make sure it's pumpkin puree, not pumpkin pie mix!)
1/2 c. sugar
1/4 c. oil
1 c. powdered milk
4 c. water
4 c. flour (I like the fuller flavor of whole wheat flour, but you can use all-purpose if you prefer)


In a large mixing bowl, combine eggs, spices, vanilla, salt and oil. Beat until frothy.

Add pumpkin, sugar and powdered milk (or you can omit the powdered milk and use milk instead of water in the next step - I use powdered milk for cooking, because it's usually less expensive and you don't notice a taste difference in products that are going to be cooked anyway).

Drizzle in 4 c. water, one cup at a time, while mixing on the slowest speed.

Do the same with the flour. Keeping the mixer on the slowest speed, sprinkle in the flour one cup at a time. Make sure to turn off the mixer as soon as the last of the flour is incorporated into the batter, so that you won't run the risk of over mixing!

Spray your Crock Pot dish with a thin coat of cooking spray. (I use my 5-quart Crock Pot for this recipe, although you can cut the recipe in half, if you'd like to make a smaller batch in a 3-quart Crock Pot instead.)

Pour the batter into the crock, cover and cook on "Low" for about 5 hours, until the pancake is set. (You can test by sticking a knife down into the center. If it comes out clean, your pancake is ready.)

Serve warm. You can eat it plain and simple, or you can drizzle with honey or caramel sauce. (I tried chocolate raspberry this time around, and it wasn't bad). My favorite is to top it with caramel and whipped cream!


Recipe by Veronica Bartles


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