Spiced Pumpkin Pancakes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (unbleached)3 tbsps
Sugar2 tsps
Baking Powder1.25 tsps
Pumpkin Pie Spice3 tsp
Salt1.333333 cups
Whole Milk4 large
Egg (separated)1 tsp
Vanilla ExtractDirections:
1
Whisk first 5 ingredients in large bowl to blend
2
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well
3
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick)
4
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry
5
Fold whites into batter in 2 additions
6
Brush large nonstick skillet with oil; heat over medium heat
7
Working in batches, pour batter by 1/3 cupfuls into skillet
8
Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side
9
Repeat with remaining batter, brushing skillet with oil between batches
10
Serve with syrup
11
Whisk first 5 ingredients in large bowl to blend
12
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well
13
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick)
14
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry
15
Fold whites into batter in 2 additions
16
Brush large nonstick skillet with oil; heat over medium heat
17
Working in batches, pour batter by 1/3 cupfuls into skillet
18
Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side
19
Repeat with remaining batter, brushing skillet with oil between batches
20
Serve with syrup