Pumpkin Pancakes for the first day of Fall
Monday, September 24, 2012
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 salt
grated rind of one orange
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. Add the grated orange rind.
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 in 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites. Cook on a lightly buttered cast iron skillet or griddle.
Serve with cider or maple syrup.