Pumpkin Pancakes

October 13, 2010

I made these today because I had some left-over pumpkin from the Swiss Pumpkin I made the other night. But I originally made them to use up that annoying bit of canned pumpkin puree that’s always left over when you make pumpkin pie at Thanksgiving.

Mix 1 1/4 cups flour with 3 tablespoons brown sugar and 2 teaspoons baking powder. Add 1/4 teaspoon each cinnamon, ginger, and nutmeg and a pinch of clove. Add half a teaspoon of salt.

Separate 4 eggs. Put the yolks into a small bowl and mix in half a stick of melted butter, ¾ cup pumpkin puree, 1 ¼ cups milk and a teaspoon of vanilla.

Beat the egg whites in a separate bowl until they are just stiff.

Mix the pumpkin mixture into the flour mixture, and then carefully fold in the egg whites.

Cook in a lightly buttered cast iron skillet and serve with maple syrup. (These are particularly good with Blis, which is cured in bourbon barrels.)

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