Be indulgent.

Photograph by Sam Armocido

Mmmmmm… Rich, farm-fresh butter. Whole, local milk. Fresh eggs and roasted 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 ingredients like 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 the weekend, so use flavorful ingredients, full fat, and enjoy these incredibly rich-yet-light, pumpkin-y treats

The magic here is that, by separating the eggs and whisking the whites to stiff peaks, before folding them into the batter, you counter the heavy, wet pumpkin achieving a wonderfully light, soufflé-like texture. For a true indulgence, whisk cardamom into cream and top off a tall stack, dripping in real maple syrup and butter.

Pumpkin Pancakes

Serves 4-6

Rich pumpkin and gingerbread spice lend plenty of heft to these pancakes without weighing them down thanks to separated and beaten egg whites. They are the perfect fall morning indulgence. Store extra pumpkin purée in the freezer for a winter breakfast that will warm you from the inside so you can enjoy the crisp outdoors.

Photograph by Sam Armocido

Ingredients:

• 1 1/2 cups all-purpose white flour

• 2 tsp baking powder

• 1 tsp gingerbread spice*

• Pinch of salt

• 4 large eggs, separated

• 3 tbs sugar

• 1 1/2 cups whole milk

• 1 cup Kabocha or Hubbard squash, cooked and puréed

• 1/4 cup unsalted butter, melted

• 1 tsp vanilla

• 6-8 tbs butter or vegetable oil

*Gingerbread spice is a mix of anise, nutmeg, cloves, ginger and cinnamon. If you can't find it at your grocer, substitute with a teaspoon of all or some of the above.

Directions:

• In a medium bowl, whisk together flour, baking powder, gingerbread spices and a pinch of salt. In a large bowl combine egg yolks and sugar. Whisk to combine. Add milk, squash, melted butter and vanilla. Whisk to combine.

• Whisk egg whites to stiff, but not dry, peaks.

• Add flour mixture to bowl with pumpkin and stir just to combine. Add 1/4 of the stiff egg whites into batter (see note below). Fold remaining egg whites into batter.

• Warm a skillet or griddle over medium heat. Add a couple of tablespoons of butter or oil. Add 1/4 cup batter to the griddle. When bubbles break through the surface leaving holes, about 3-4 minutes, turn and cook 1 minute longer. Taste and adjust seasoning, adding an additional pinch of salt and gingerbread spice if needed. Adjust the temperature of the pan If either side of the pancake is over or undercooked.

• Add 2 tbs additional butter or oil and add batter by the 1/4 cup until you have used it all, adding additional fat to the pan as needed. Keep pancakes warm in the oven until they are all cooked and you are ready to serve.

• Serve with farm fresh butter and real maple syrup.

TIP: 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.