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Categories:
flour sugar baking powder pumpkin pie spice salt milk pumpkin puree eggs unsalted butter vanilla vegetable oil maple syrup
Viewed: 3 - Published at: a year agoIngredients
- 1 14 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 14 teaspoons pumpkin pie spice
- 34 teaspoon salt
- 1 13 cups whole milk
- 34 cup canned pumpkin puree
- 4 large eggs, separated
- 14 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- vegetable oil
- maple syrup
Method
- 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 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 then flip, about 1 1/2 minutes per side.
- Repeat with remaining batter, brushing skillet with oil between batches.
- Serve with syrup.
