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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Pass the pure maple syrup with these pancakes! This makes about 14 pancakes, I suggest to make a double batter, after you taste these, you will see why lol! Use cake flour for these pancakes. Ingredients:
1 1/4 cups buttermilk |
3/4 cup canned pumpkin puree |
4 large eggs, separated (can use extra large eggs also) |
1/4 cup sugar (can use more for a sweeter taste) |
1 teaspoon vanilla |
1/4 cup melted butter |
1 1/3 cups cake flour |
2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste) |
1 teaspoon baking soda (slightly heaping) |
1 teaspoon baking powder |
1/2 teaspoon salt |
oil (for frying) |
3/4 cup chopped walnuts |
Directions:
1. In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
2. Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
3. In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
4. Lightly oil or butter a skillet over medium heat.
5. Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
6. Turn pancakes over and cook until brown (about 1 minute).
7. Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
8. Delicious!
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