It’s the weekend!
Which means it’s time for breakfast awesomeness. Cereal and toast on a Saturday morning may just be the saddest thing ever. Perhaps I am being melodramatic, but I take weekend breakfast (or more often, brunch) very seriously.
We are in the stretch between Thanksgiving and Christmas and these Spiced Pumpkin Pancakes fit in just about perfectly. The pumpkin flavor is subtle, but keeps the pancakes uber-moist. Add some pecans and maple syrup and you have something special. A perfect start to a day filled with tree decorating or shopping for the perfect gift.
Spiced Pumpkin Pancakes
makes 6 large pancakes
modified slightly from Bon Appetit********** 3/4 cup all-purpose flour 1/2 cup whole wheat flour 1 1/2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 teaspoon salt 2/3 cup whole milk 1/2 cup pumpkin puree 2 large eggs, separated 2 tablespoons butter, melted 1/2 teaspoon vanilla **********
Whisk both flours, sugar, baking powder, cinnamon, nutmeg, ginger, allspice and salt together in a large bowl. In a separate bowl, whisk milk, pumpkin puree, egg yolks, melted butter and vanilla. Add pumpkin mixture to the dry ingredients and whisk until smooth. Beat egg whites until stiff (but not dry); fold into pancake batter in two batches.
Heat a skillet over medium heat and melt a tablespoon of butter. Pour batter by 1/3 cupfuls into the skillet. Cook until bubbles form on the surface of the pancakes and the bottoms are brown. Flip and cook for a minute or two longer.
Serve with toasted pecans and maples syrup.