Souffled Pumpkin Pancake
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
62
Spice
56
Sweetness
34
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
5 tbsps
Butter1 tbsp
Brown Sugar1 cup
Pecan Halve2 cup
All-Purpose Flour1 tsp
Pumpkin Pie Spice1 tsp
Salt2 cup
Buttermilk1.25 tsps
Vanilla Extract1 cup
Pumpkin PureeDirections:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat
4
Add the brown sugar and stir until the sugar begins to melt
5
Add the pecans and cook for 2 more minutes
6
Transfer the pecan mixture to a small dish and set aside
7
Reserve the skillet for the pancake
8
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt
9
Set aside
10
Melt the remaining 3 tablespoons of butter
11
In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended
12
Gradually whisk in flour mixture
13
Stir in the pumpkin puree
14
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture
15
Gently spoon the batter into the reserved skillet
16
Sprinkle the top of the pancake mixture with the reserved pecan mixture
17
Bake for 20 to 30 minutes or until golden brown
18
Dust the pancake with confectioners' sugar
19
Cut into wedges and serve with maple syrup