October 13, 2010

Spiced Pumpkin Pancakes

It's time for more pumpkin and spice, one of my favorite flavor combinations. The pumpkin in these pancakes isn't too overwhelming, though I couldn't tempt my husband with them. He has something against pumpkin. Too many scary jack-o-lanterns as a kid, I guess.

As the daylight hours are decreasing, many of my photos now have shadows as I'm snapping them in artificial light. I don't know anything about lighting or photography - can you tell?

Spiced Pumpkin Pancakes

1 ¼ c. flour
2 Tbsp. sugar
2 tsp. baking powder
¾ tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. ginger
¾ tsp. salt
1 1/3 c. whole milk
¾ c. canned pumpkin or fresh pumpkin puree
4 large eggs, separated
¼ c. unsalted butter, melted
1 tsp. vanilla extract

Whisk flour, sugar, baking powder, spices, and salt 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 bubbles form on surface of pancakes and bottoms are brown, about 1 ½ minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup or plain yogurt.

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