Even though summer is still in full-swing, I always start to yearn for Autumn once the 4th of July has passed. So I dug a can of pure pumpkin out of my pantry and brought a little Autumn to a warm Summer morning. And unlike most pancakes, I thought they tasted even better at room temperature. A plus since the cook’s always the last to sit at the table and eat.
Be sure to make all the pancakes as quickly as you can and keep them warm in the oven. I poked around and by the time I got to the last few, my egg whites had deflated and the pancakes weren’t nearly as fluffy.
Adapted slightly from Bon Appetit:
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
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PreparationWhisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubblss form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.
I served it with 1/2 cup bottled syrup mixed with 1/2 cup powdered sugar and 1/2 tsp vanilla, then topped with 1 tbsp cinnamon butter (equal parts cinnamon and softened butter)and sprinkled with cinnamon sugar.