Perfect Autumn Pancakes
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Pumpkin Pancakes
1¼ cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
pinch of ground clove
½ teaspoon sea salt
4 eggs, separated
8 tablespoons unsalted butter, melted
¾ cup pumpkin puree
1 ¼ cup whole milk
1 teaspoon vanilla
Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl.
Separate the eggs.
Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.
Beat the egg whites in a separate bowl until stiff, about 2 minutes.
Mix the pumpkin mixture into the flour mixture. Gently stir 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites.
Make three-inch pancakes with a ¼-cup measuring cup, and cook in a lightly buttered cast iron skillet or griddle. Serve with apple cider syrup.
Yield about 24 pancakes.