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Turn Back Your Clock, then Make Some Pancakes
Did you turn your clock back an hour yet? No? Then get back into bed, sleep for another hour, then come back to the kitchen to make perfect-for-Halloween pumpkin pancakes for a very lazy autumn brunch.
We love pumpkin-flavored anything, especially when it's sweet and topped with frosting, but straight up cake in the morning is probably a little much - especially when we're on the eve of the year's biggest sugar binge. These pumpkin pancakes are only lightly sweetened with the natural sugars in pumpkin and just a touch of added sugar. Of course, we'll turn our heads for a moment when you *oops!* drown these pancakes with pure maple syrup.
Souffled Pumpkin Pancakes
Whisk together 2½ cups all purpose flour, ¼ cup sugar, 1½ tablespoons baking powder, 1 teaspoon cinnamon, ½
teaspoon cloves, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 1½ teaspoons salt.
In a separate bowl, whisk together 2½ cups milk, 1½ cups pumpkin puree, yolks of 6 large eggs (save the whites), ½ cup melted butter and 1 teaspoon vanilla extract.
Stir wet ingredients into dry ingredients until just moistened. Kick back, Jack, the batter is supposed to be thick and lumpy.
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Beat whites from the six eggs until stiff. Carefully fold beaten egg whites into pancake batter in two additions.
Ladle batter onto lightly greased skillet over medium high heat. Cook until dry around edges and air bubbles pop all over the surface, then turn over once.
The first pancake is always a test. Eat it.
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Your tax-deductible donation keeps LAist independent and accessible to everyone.
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