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“From The Big Book of Breakfast, 2003, by Maryana Vollstedt.”
READY IN:
25mins
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
  2. In a medium bowl, whisk together the wet ingredients (milk, pumpkin, egg YOLKS, melted butter, and vanilla). Add wet pumpkin mixture to dry flour mixture and whisk until smooth.
  3. In a medium bowl, best the egg whites until peaks form. Fold into pumpkin batter.
  4. Preheat a griddle or skillet on medium-high heat, then lightly spray or brush with vegetable oil. Pour 1/4 cup of batter on to griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden on the other side, another minute or two.

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