Sometimes you wake up in the morning and you realize you'd like some pancakes and it's fall and you just happen to have some pumpkin hanging around waiting to be used as an ingredient. Such was the case this morning, so I did a quick Google search and came up with this recipe from Bon Appétit. A second search gave me instructions on how to make a substitute for whole milk, since we have none on hand. And a third search taught me how to mix up some pumpkin pie spice. What the heck did people do before Google?
Ingredients:
1 1/4 cups unbleached 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
4 large eggs, separated
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Directions:
Whisk flour, sugar, pumpkin pie spice, baking powder, and salt in a large bowl. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl and blend well. Add pumpkin mixture to dry ingredients and whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium 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, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
Servings: Makes about 12 pancakes
1 comment:
Oooooo this sounds so delicious. I'm gonna have to keep some pumpkin on hand for this and the previous pumpkin recipe.
What were the delicious things you send to work with Darr? The pumpkin-y things with frosting? B shared - drroooooolll!!!!
Post a Comment