The chill of fall was hanging in the foggy air this morning and it inspired me to whip up a batch of pumpkin pancakes. I put pumpkin in a lot of foods, but this is a wonderful treat worth waking up for on a damp autumn morning. The spices and aroma fill the house with promises of pumpkin pie and encourage the most hesitant children to rise out of bed.
I am going to serve these delectable orbs with cinnamon butter, roasted pecans, and maple syrup during Thanksgiving when we host the in-laws. I am hoping to impress them with my faux IHOP menu- their favorite restaurant. Besides being packed with a lot of vitamins they will earn me brownie points with my mother-in-law!
Here's what you will need to create these special pancakes:
- 4 eggs, separated
- 2 cups milk
- 1 cup pumpkin
- 1/4 cup butter
- 2 cups flour
- 1/4 cup brown sugar
- 1 Tablespoon baking powder
- 1 Tablespoon cinnamon (I also add a smidgen of nutmeg and cloves)
- In a large bowl, beat the egg whites until soft peaks form.
- In another bowl, beat yolks, milk, pumpkin, and butter.
- Stir in flour, sugar, baking powder, and cinnamon.
- Fold in egg whites.
- Cook on a hot, greased griddle.
Do you have any special ways to fix pumpkin?