November 23, 2010
I would love to share with you, my recipe for pumpkin pancakes. It is so delicious, I'm sure it will become one of your family's favorites! There is one thing that sets this recipe apart from other pancakes...and that is folding beaten egg whites into the batter. This makes the batter so light, fluffy and airy! OK, enough already...let's get to the recipe!
*First let me tell you that you can cut this recipe in half if you are only feeding 2 people.
*However, if you are feeding a family of four, you will definitely need to make this recipe in full...which yields approx. 20 - 24 pancakes.
2 C. flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs, separated
2 C. milk
1 C. pumpkin puree or plain canned pumpkin
4 Tbsp. vegetable oil
Combine baking powder, sugar, salt, cinnamon
and flour in a bowl.
In a separate bowl, whisk egg yolks,
milk and oil
Stir pumpkin mixture into flour mixture just until moistened.
In small bowl, beat egg whites...
soft peaks form.
Fold egg whites into batter.
Fold and fold
and fold...that's perfect.
Pour batter by 1/4 C. each onto hot griddle.
When bubbles come to the surface, flip pancake.
Don't forget the syrup. I like to warm my syrup in the microwave.