Our Pancake Maker Extraordinaire was at it again. Sweet girl loves cooking and baking and her favorite thing to make - Pancakes. Sometimes she makes us guess the secret ingredient (this can be a scary game at times) fortunately she loves cinnamon and vanilla so usually those are her secret ingredients. This time I mentioned to her we had some pumpkin in the house and she asked me to help her find a good pumpkin pancake recipe. We found this great Spiced Pumpkin Pancake recipe at epicurious. I've mentioned before, I am not a huge pancake fan and normally I have an egg while everyone else consumes mass quantities of pancakes, but as soon as I tasted these I knew I was skipping the eggs and joining in the pancake consumption. First off, I love pumpkin - really love pumpkin! But what I enjoyed more was how light and fluffy these pancakes were. Here's why:
This is a picture of Sweet Girl gently folding in the egg whites (if only she could fold her clothes as well as she did these egg whites.)
This step made for some real delicious pancakes - next time we are adding some toasted pecans to these, I think the flavors call for it - enjoy!
recipe from epicurious
What you need:
1 1/4 cups AP flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
What you do:
Whisk first 5 ingredients in large bowl and blend well. In another bowl, whisk milk, pumpkin, egg yolks, melted butter and vanilla. Add the pumpkin mixture to the dry ingredients and whisk again just until smooth (batter will be thick). Using an electric mixer, beat egg whites until stiff but not dry. Fold whites into batter in 2 additions.
notice Sweet Girls pink bowl and pink spatula
Brush large nonstick skillet or a griddle with oil; heat over medium heat. Working in batches, pour in the batter by 1/3 cupfuls. Cook until bubbles form on tops of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.