Pumpkin Pancakes
8 eggs, separated
1 stick of melted butter, slightly cooled
1 1/2 cups pumpkin, one 15-ounce can
1/2 cup sugar
1 1/2 tsp vanilla
2 2/3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg, ginger and cloves
After separating the eggs whip the whites until they form soft peaks. I like to do this in my Kitchenaid. It makes my life so much easier. Then you set that aside and use your second bowl. Mis the butter, pumpkin, sugar and vanilla in your second Kitchenaid bowl. Add the egg yolks here (if you don't want to add them you don't have to they just make the pancakes a little more moist but they do add more calories and cholesterol). Mix the flour, baking powder, soda and salt and then add to the wet mixture. Then add the seasonings. Cook on a skillet.
Makes 48 pancakes (I usually make the whole batch and save them for the rest of the week)
Serving size:4 pancakes
Calories per serving: 280
We were so excited to make these pancakes because for Christmas my husband got a new pancake dispenser. We eat pancakes a lot and it was something he has wanted for a long time. I really liked using it too because there was definitely less mess in the end. It is pretty cool and we purchased ours through amazon. Check out this link and you can order it through me and you don't have to look for it.
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