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Recipes Breakfast and Brunch Pancakes and Waffles
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| Servings: | 4 |
| Author Notes: | Here's the prefect thing for nippy autumn breakfasts. Canned pumpkin works fine in this recipe, making it easy to make anytime. |
| Ingredients: |
2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoons nutmeg 1 1/2 cups milk 1 cup pumpkin purée 4 eggs, separated 1/4 cup melted butter |
| Instructions: |
In a large bowl, sift together dry ingredients.
Combine milk, egg yolks, butter and pumpkin purée and stir into dry ingredients until just blended. Beat egg whites until stiff. Stir 1/4 of beaten egg whites into batter to lighten it. Gently fold remaining egg whites into the batter. Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface (see photo).Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. |
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