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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Ingredients:
1 cup all-purpose flour |
1/4 cup yellow cornmeal |
2 tablespoons sugar |
1 teaspoon ground allspice |
1/2 teaspoon salt |
1 1/3 cups milk |
3/4 cup canned pumpkin |
3 large eggs, separated |
3 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
2. In a medium bowl, whisk together the wet ingredients (milk, pumpkin, egg YOLKS, melted butter, and vanilla). Add wet pumpkin mixture to dry flour mixture and whisk until smooth.
3. In a medium bowl, best the egg whites until peaks form. Fold into pumpkin batter.
4. Preheat a griddle or skillet on medium-high heat, then lightly spray or brush with vegetable oil. Pour 1/4 cup of batter on to griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden on the other side, another minute or two.
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