Pumpkin Pancakes

Pumpkin pancakes

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Member Recipe By BritainsPoppa

Prep Time 10 min
Total Time 20 min
Servings 3

Ingredients

1: cup all purpose flour

2: tablespoon sugar

1: teaspoon baking powder

1/2: teaspoon ground cinnamon

1/2: teaspoon ground ginger

1: pinch ground clove

3/4: cup milk

2: large eggs, seperated

1/2: cup pumpkin puree, solid packed

1/4: cup vegetable oil

: unsalted butter or baking spray

: maple syrup

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Directions

1 Combine the flour, sugar, baking powder, cinnamon, ginger, and cloves in a bowl and whisk to combine. Whisk in the milk, egg yolks, pumpkin, and oil until just combined. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on high until they hold stiff peaks, about 2 minutes. Using a rubber spatula, gently but thoroughly fold the whites into the batter.
2 Preheat a large well-seasoned cast-iron or nonstick skillet over medium-high heat, and add just enough butter to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add 1/4-cup dollops of batter, allowing enough room between each for them to spread slightly. Cook until the edges appear cooked, adjusting the heat as necessary, about 3 minutes. Flip and cook about 2 minutes more. Serve warm with the maple syrup.
3 Eat