Saturday, September 26, 2009

Happy National Pancake Day!

You are never too busy to celebrate a food holiday. And this is one that hubby can really get behind.

In honor of National Pancake Day I made a special fall inspired dish in honor of the 5th day of fall: Spiced Pumpkin Pancakes. I found it on the Epicurious Iphone app.

So Happy Fall and Happy Pancakes!

Spiced Pumpkin Pancakes

Yield: Makes about 12

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

Vegetable oil
Maple syrup

Whisk 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 bubbles 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. Serve with syrup.

-- Posted from my iPhone

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