Pumpkin Pancakes

By Anne Coleman

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Between the pumpkin, hazelnuts, walnuts, and maple, this is a perfect autumn breakfast. Beating the egg whites separately from the yolks makes for fluffier pancakes -- almost like a soufflé.

1 1/4 coup flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 cup canned pumpkin
4 large eggs-separated
1/2 stick butter-melted
1 t vanilla extract


Syrup 2 cup maple syrup
1/2 cup chopped walnuts
2 tablespoons butter

1. 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.
2. 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.
3. 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.
4. Combine syrup, butter and walnuts in a heavy saucepan. Simmer for 5 minutes until hot. Serve over pancakes.