Rich, farm-fresh butter. Whole, local milk. Fresh eggs and pumpkin. Real maple syrup.
While working on these pumpkin pancakes last week, I read through many recipes. I read through hundreds of comments, many of which tried to make these pancakes waistline-friendly with whole wheat flour and yogurt.
Folks, these are pancakes. They are a weekend indulgence. This is why you eat oatmeal, Kashi and that painfully-dry-half-of-an-English-muffin during the week. It’s Sunday morning: use real ingredients, full fat, and enjoy these incredibly rich, light, pumpkin-y treats.
Separating the eggs, whisking the whites to stiff peaks, and folding them into the batter counters the heavy, wet pumpkin giving you impossibly rich, airy cakes. For a true indulgence, whisk cardamom into cream and top off a tall stack, dripping in real maple syrup and butter.
- 1 1/2 cups all-purpose white flour
- 3 tbs sugar
- 2 tsp baking powder
- Pinch of salt
- 1 tsp gingerbread spice*
- 1 1/2 cups whole milk
- 1 cup Kabocha or Hubbard squash, cooked & mashed
- 4 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla
- Mix dry ingredients and whisk lightly to combine.
- Mix wet ingredients, except egg whites, and whisk gently to combine.
- Gently whisk dry and wet ingredients together. It will be thick.
- Whisk egg whites to stiff, but not dry, peaks.
- Stir 1/4 egg whites into batter. This will lighten the batter before you fold in the rest of the egg whites. By lightening the batter, you will retain more volume when you fold in the remaining egg whites.
- Fold remaining egg whites into batter.
- Cook one small pancake over medium heat to check seasoning. Add additional salt and gingerbread spice if needed.
- Serve with farm fresh butter and real maple syrup.