Perfect Autumn Pancakes

September 29, 2017

Pumpkin Pancakes

1¼ cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

pinch of ground clove

½ teaspoon sea salt

4 eggs, separated

8 tablespoons unsalted butter, melted

¾ cup pumpkin puree

1 ¼ cup whole milk

1 teaspoon vanilla

Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl.

Separate the eggs.

Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.

Beat the egg whites in a separate bowl until stiff, about 2 minutes.

Mix the pumpkin mixture into the flour mixture. Gently stir 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites.

Make three-inch pancakes with a ¼-cup measuring cup, and cook in a lightly buttered cast iron skillet or griddle. Serve with apple cider syrup.

Yield about 24 pancakes.

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2 Comments

  • Lauren says:

    Could you share the apple cider syrup recipe? Or is that just reduced apple cider?

    • admin says:

      Lauren, I actually buy my cider syrup. Wonderful stuff. It’s a classic American product with a long tradition – and the subject of my next column in the November issue of Town and Country Magazine.

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