Pilot Pumpkin Pancakes

Pilot Pumpkin Pancakes

Sarah Drown and Ryan Baltz - Dallas, TX

Inspired by our new ‘Pilot’ miniature dachshund that is just 6-weeks old. He just loves to hang out with us in the morning & sleep in while we make pancakes. Yummy if you add in chocolate chips. Recipe from Bon Appétit Magazine.

Makes 12 Pancakes

Ingredients and Measurements:

1 1/4 cups unbleached all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoon salt

1 1/3 cups whole milk

3/4 cup canned pure pumpkin

4 large eggs, separated

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon vanilla extract

Vegetable oil

Maple syrup

Cooking Instructions:

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 in 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 in 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.

Serving

Serve with syrup.