Recipe: Pumpkin Pancakes
Imagine waking up on a crisp fall morning to the smell of pumpkin wafting through your home. Pumpkin? Yes, this supreme squash not only makes tasty pies and creamy cheesecakes but also scrumptious, fluffy pancakes. It’s an unexpected twist to the classic breakfast treat.
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Courtesy of the Woolverton Inn, Stockton, NJ:
Ingredients:
- 2 2/3 cup flour
- Cinnamon, nutmeg, ginger & cloves to taste
- 2 teaspoons baking soda
- 2 teaspoons of baking powder
- 1 teaspoon salt 8 eggs (separated) 2 1/2 cup buttermilk
- 1 1/2 cup pumpkin (one 15 oz can)
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 1 stick of melted butter, slightly cooled
Directions:
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside. With a hand mixer or in a KitchenAid, whip egg whites until stiff but not dry. Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 – 3 minutes more. Serves 10 – 12 people.
