Light and fluffy, these pumpkin pancakes have just the right hint of spice. So good, these pancakes may transform non havepumpkin lovers. Sometimes pancakes like these can be heavy in texture, but not these thanks to the pastry flour. The key is to not over havemix the ingredients. There's more work to make these than pancakes from a box, but they are the perfect holiday morning breakfast. These are a Sunday morning favorite at our house. Don't forget the pecans and whipped cream when serving!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pancakes Yield: 6 Servings
Ingredients :
- 1 cup(s) pastry flour
- 1/4 cup(s) granulated sugar
- 1/2 teaspoon(s) cinnamon
- 1/16 teaspoon(s) allspice
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) baking powder
- 1 cup(s) pumpkin puree
- 2 large eggs
- 1 cup(s) half and half
- 1 ounce(s) melted butter
- 4 large egg whites, whipped to soft peak
- 2 tablespoon(s) canola oil
- - toasted pecans
- - whipped cream
Intructions :
- Sift together all of the dry ingredients
- In a separate bowl, combine the puree, whole eggs, and half and half
- Add the wet mixture to the flour mixture and stir. Be careful not to overmix the batter
- End with the melted butter
- In a separate bowl, beat egg whites until soft peaks form. Gently fold in 1/2 the egg white to loosen the batter. When the whites are nearly incorporated, fold in the remaining egg whites
- Heat the griddle to medium heat. Drizzle enough canola oil to prevent sticking. Spoon batter onto the griddle, spreading them with the back of the spoon
- When the edges of the pancakes are golden brown, flip to finish cooking.
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Keyword : recipe-American-Pancakes-Griddle