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Pumpkin pancakes on Saturday morning are a sign of fall in our house.   These are light and fluffy because the egg whites are beaten separately and slowly folded into the batter.  I found this recipe on epicurious.com.

Pumpkin Pancakes:

  • 1 1/4 cup flour
  • 3 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 3/4 tsp salt
  • 1 1/3 cups milk
  • 3/4 cup pumpkin
  • 4 eggs, separated
  • 1/4 butter, melted
  • 1 tsp vanilla

In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, allspice, cloves and salt.  In another bowl combine the milk, pumpkin, egg yolks, butter and vanilla.  Add this mixture to the dry ingredients and stir just until combined.  Place the egg whites in a clean mixing bowl and beat them several minutes with a mixer until stiff peaks form.   Carefully fold the egg whites into the batter mixture.

Spray a skillet with oil to coat and heat over medium heat.  Drop 1/3 cup batter onto skillet to form pancakes.  Allow to cook until bubbles form, then flip and cook the other side.  Serve with desired syrup or powdered sugar.

Yield: 10-12 pancakes

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