Yield: 1 Servings
|4 cups||Cooked mashed pumpkin|
|1 teaspoon||Baking powder|
|30 millilitres||(2 tablespoons) heaped of sugar|
|20 millilitres||Cornstarched mixed to a paste with water|
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce. CINNAMON SUGAR
Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use.
(Tastes fine over sweet potatoe too) CARAMEL SAUCE: Cook together and add one teaspoon karamelessence before serving over pumpkin fritters.
Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .