This weekend the idea was to carb load so Chris could prepare for the Grete’s Great Gallop Sloan Kettering Half Marathon. Even though I wasn’t running in the half marathon (I was a great cheerleader instead) I’ve never been one to say no to carbs. So we started our rainy Saturday with pumpkin pancakes. I’m not a huge fan of drinking sweet coffees (sorry for the buzzkill pumpkin spiced latte lovers) but I do love to chew things that taste like pumpkin like pumpkin pie, pumpkin loaf & now these pumpkin pancakes & drink regular flavored coffee with them. I jazzed up this recipe I found with some variations on the ingredients & the great tips I talked about here for making the fluffiest pancakes & the result was carb & flavor-tastic!
How are you celebrating with pumpkin this fall?
Recipe adapted from AllRecipes.com's Pumpkin Pancakes
- 1 1/2 cups organic milk
- 2 tablespoons organic apple-cider vinegar
- 1 cup canned pumpkin
- 1 organic egg, separated
- 2 tablespoons butter, melted + extra for cooking the pancakes
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon + extra for garnish
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- maple syrup
- In a mixing bowl add the vinegar to the milk. Stir to together & let stand for at least 5 minutes.
- Next, add the pumpkin, egg yolk (only) & melted butter to the soured milk mixture.
- In another large mixing bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger & salt.
- Stir the pumpkin mixture into the dry ingredients just enough to combine. Let rest for 15 minutes.
- In another bowl whip the egg whites with either an electric mixer or use a whisk - that’s what I did. It takes a bit longer but worth the work out. Whip the egg white until stiff peaks form (after about 5-10 minutes).
- Heat a lightly buttered griddle or frying pan over medium high heat.
- Gently fold in the egg whites into the pancake batter. You should still be able to see white pieces. Don’t over mix or all your hard-earned whipping will be deflated (read: you will have thick dense pancakes instead of light fluffy ones!).
- Using an ice cream scoop or a 1/4 cup measure scoop the batter onto the griddle. The batter is pretty thick. I like to spread it out from the middle a bit to make a more even pancake.
- Wait to flip the pancake until the batter starts to look dry around the edges & you see bubbles (popping). Then flip only once.
- Cook for another minute on the opposite side.
- Serve hot with maple syrup (the real stuff in our house), pats of butter, extra cinnamon for dusting & hot coffee!
- Store any leftover pancakes in an airtight container to enjoy later when you're dreaming of them.
|holy leaning tower of pumpkin pancakes! this recipe will make you a tower of 12!!|