Pumpkin Pancakes
"From The Big Book of Breakfast, 2003, by Maryana Vollstedt."
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
16 pancakes
ingredients
- 236.59 ml all-purpose flour
- 59.14 ml yellow cornmeal
- 29.58 ml sugar
- 4.92 ml ground allspice
- 2.46 ml salt
- 315.37 ml milk
- 177.44 ml canned pumpkin
- 3 large eggs, separated
- 44.37 ml butter, melted
- 2.46 ml vanilla extract
directions
- In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
- 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.
- In a medium bowl, best the egg whites until peaks form. Fold into pumpkin batter.
- 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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RECIPE SUBMITTED BY
zeldaz51
United States
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