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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pancakes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole wheat flour
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
12 tsp ground ginger
1 Tbsp brown sugar
1/2 tsp salt
3 eggs (separate whites from yolks)
1 1/2 cups canned pumpkin puree
1 cup buttermilk (or milk with 1 Tbsp lemon juice)
1/4 cup vegetable oil
1 tsp vanilla
Directions:
Directions:
Turn on griddle to medium-hot heat.

Sift together the dry ingredients with a fork. Separate the egg whites from the egg yolks. In a separate bowl, use a hand mixer to beat the egg whites until they form a soft peak.

Next, in a third bowl, beat the egg yolks ad pumpkin puree with the other wet ingredients and stir with a wooden spoon until just combined, do not over stir.

(Lumps are OK if the batter appears too thick, add a bit of extra milk)

Fold in egg whites. Pour ladefuls onto the hot griddle. Cook until the edges look dry, then flip and brown the other side.

 

 

 

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