jglass
New member
Spiced Pumpkin Pancakes
Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
vegetable oil
maple syrup
Directions
Whisk first 5 ingredients in large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another bowl until stiff but not dry.
Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet.
Cook until bubbles form on surface of pancakes and bottoms are brown then flip, about 1 1/2 minutes per side.
Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
vegetable oil
maple syrup
Directions
Whisk first 5 ingredients in large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another bowl until stiff but not dry.
Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet.
Cook until bubbles form on surface of pancakes and bottoms are brown then flip, about 1 1/2 minutes per side.
Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.