Okay friends, it is that time of year again... my kitchen runneth over with pumpkin--shortage be damned! This week is a favorite I have made for years and my sister-in-law has been patiently waiting for its turn on the menu.
This was that weekend. We had these pancakes with turkey sausages, coffee and orange juice as a primer to our trip to the orchard. Sophie loved them, she ate three!
This recipe may look a little intimidating compared to standard pancakes but do not be thwarted by the whipping and folding egg whites... you're the boss and final pancake is worth it. Also, let the batter sit for 20-30 minutes before hitting the griddle.
Ingredients
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Preparation
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with butter, maple syrup, honey or pumpkin butter. Makes 20-24 pancakes.
Bon Appétit November 2000 by way of epicurious.com
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