Health & Fitness
Best Ever Pancakes
You will not believe how light and fluffy these pancakes are, they literally melt in your mouth. I reserve them for special occasions like the holidays and when we have overnight guests.
Ingredients
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
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2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
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3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (half stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Preparation
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 n 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 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.
Enjoy!!
Recipe Source
Bon Appétit, November 2000
