Spiced pumpkin pancakes
Makes 4 servings (3 pancakes each)
Perfect, light and fluffy pancakes filled with the goodness of pumpkin and traditional pumpkin pie spice, these are great for Sunday morning breakfasts with warmed maple syrup and little pork sausages. If you don’t have pumpkin pie spice, combine cinnamon (½ tsp./2 mL), nutmeg (¼ tsp./1 mL) and ginger (1/8 tsp./0.5 mL).
1¼ cups (300 mL) all-purpose flour
3 tbsp. (45 mL) granulated sugar
2 tsp. (10 mL) baking powder
1½ tsp. (7 mL) pumpkin pie spice
½ tsp. (2 mL) salt
11⁄3 cups (325 mL) buttermilk
1 cup (250 mL) pumpkin purée (fresh or canned)
4 large eggs, separated
¼ cup (60 mL) butter, melted
Canola oil, as needed
In a large mixing bowl, whisk together flour, sugar, baking powder, spice and salt. In another bowl, whisk together buttermilk, pumpkin, egg yolks and melted butter; blend well.
Add wet pumpkin mixture to dry ingredients, whisking together until just smooth; don’t over-mix.
In a separate bowl, beat egg whites with an electric mixer until stiff. Carefully fold whites into batter.
Place a large, preferably non-stick, skillet over medium heat and brush with a little canola oil. Use a ladle to pour about 1/3 cup (75 mL) of batter into skillet. Flip pancakes when tiny bubbles form on the surface and bottom is golden brown (about 2 minutes per side). Keep finished pancakes warm. Repeat with remaining batter, applying a little oil each time. Serve immediately.