6  | 

I found this helpful Thank You! Your vote will be tallied soon!

Pumpkin Pancakes

I know I've already shared my love of pumpkin, but you'll have to excuse me for sharing one more recipe. This is one that just begs to be shared. The first time I set out to make these pancakes I decided that they would be better with stiffly beaten egg whites instead of a flat-out whole egg recipe. I do use the whole egg, just separated and beaten for more "fluffability". These were nearly like a pumpkin soufflé and everybody adored them. The addition of walnuts to the syrup is just plain yummy and hazelnuts would be even better!

Pumpkin Pancakes
 
1 1/4 c flour
3 T brown sugar
2 t baking powder
1/2 t grated nutmeg
1/4 t ground cinnamon
1/2 t salt
1 c milk
1 c canned pumpkin
4 large eggs-separated
1/2 stick butter-melted
1 t vanilla extract

2 c maple syrup
1/2 c chopped walnuts
2 T butter

Blend flour, sugar, baking powder, nutmeg, cinnamon and salt together in a large bowl. In a medium bowl, stir together milk, pumpkin, egg yolks, milk, 1/2 stick butter and vanilla until well blended. Add wet ingredients to dry in 2 parts until smooth--don't over beat.
Beat egg whites until stiff and fold into pancake mixture. Drop by 1/4 to 1/3 cup onto a hot griddle or non-stick pan. Cook until edges are dry and centers are bubbly, about 2-3 minutes. Flip and cook for another 2 minutes until springy in the center.
Continue until all batter is used. Keep pancakes that are already done in a very low oven (about 200 degrees F) covered with a lightly dampened tea towel.

Combine syrup, butter and walnuts in a heavy saucepan. Simmer for 5 minutes until hot. Serve over pancakes.