Spread the Goodness

Pumpkin for Breakfast

 

Fall is a such a fun time of year. The leaves are changing, the temperatures are dropping, and the end of the year seems like its just around the corner.  When I think of food and Fall, I can't help but think of Pumpkin.  From Halloween to Thanksgiving, pumpkin is just synonymous with Fall.  Earlier this year we made a pumpkin butter exclusively for Sur La Table.  If you want to get your pumpkin fix without getting the whole pumpkin this is perfect for you. In the spirit of the season, and with Halloween right around the corner, I thought it'd be fun to make some pumpkin pancakes. Who doesn't love pancakes? These pumpkin pancakes, are cinnamony and just sweet enough to not need syrup.  I'm sure your little trick or treaters will love this as a breakfast surprise...if you don't eat them all first!!

Pumpkin Pancakes

1 cup flour

1 tbsp sugar

2 teaspoon baking powder

1/4 teaspoon salt

1 & 1/4 cup milk

1/2 cup Sur La Table Pumpkin Butter

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg, separated

Combine flour, salt, sugar, baking powder in a medium mixing bowl

Add milk and egg yolk (reserve egg white)

Mix thoroughly to combine

Add 1/2 cup of pumpkin butter and mix together. Then add nutmeg and cinnamon and mix again. 

Set aside. 

Using a electric mixer, whip the egg whites until stiff peaks form. 

Fold whipped egg whites into pancake batter, its ok if its lumpy. 

To cook the pancakes use a non stick pan over medium heat. 

When you see bubbles form around the edges and in the center of the pancake, it is ready to be flipped. 

This recipe yields 8-10 medium pancakes. 

 

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