Sunday, October 15, 2006

Pumpkin Pancakes

1 C. flour
1 T. sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 C milk
1/2 C. canned pumpkin
2 eggs, separated
2 T. oil

Combine flour, sugar, baking powder, salt and cinnamon in a large mixing bowl; set aside. In a separate bowl, blend together milk, pumpkin, egg yolks and oil. Mix well. Add pumpkin mixture to flour mixture all at once, stirring until just blended. Beat egg whites until stiff peaks form, then gently fold into pancake batter. Spoon onto heated griddle. Delicious! You can add chocolate chips, but we didn't. We had ours with maple syrup, however, they do recommend:
Apple Cider Syrup which is:
3/4 C apple cider
1/2 C brown sugar, packed
1/2 C corn syrup
2 T margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
Combine all ingredients in a medium saucepan. Cook over medium heat, stirring often, until sugar dissolves and mixture is bubbly. Simmer, stirring occasionally, for about 20 minutes or until mixture is reduced to one cup. Let stand 30 minutes to thicken.


Anonymous said...

I am going to have to try this recipe! I have a recipe for Gingerbread pankakes that is to die for... but it has twice as many ingredients.

chloe said...

LOVE the picture

D said...

You couldn't have taken a better picture if you tried. Sumptuous.

heather said...

Incredible photo! You should sell it to a stock house...

Britt said...

Pumpkin Pancakes = Fall. Love 'em.

Kage's Mom said...

These pancakes are fabulous but your picture is even better.