These are some of the best pancakes I’ve ever made. The trick is separating the eggs and beating the whites.
Not too sweet, just spicy enough, and warm pumpkin deliciousness.
Oh, and the texture is perfect, so that the pancake holds the butter and maple syrup, and doesn’t turn into a soggy mess.
Oh, so good. Here’s the recipe:
3/4 cup all purpose unbleached flour
3/4 cup whole wheat flour
3 T sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp salt
1 1/3 cup whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup unsalted butter, melted
1 tsp vanilla
Whisk dry ingredients in a large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter, and vanilla in a medium bowl to blend well. Add pumpkin to dry ingredients; whisk just until smooth for a thick batter.
In another medium bowl, beat egg whites until stiff but not dry. Fold whites into batter in two 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 syrup.
Makes 12 pancakes.