Shelly's Recipe

PUMPKIN SPICED PANCAKES

Category: Pancakes

1 cup flour
1/2 cup granulated white sugar
1-3/4 teaspoons baking powder
1 egg, separated
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup butter, melted (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

In a large bowl, flour, sugar, baking powder, cinnamon, nutmeg and ginger.

In a medium bowl, lightly beat egg yolk with a fork. Add milk, pumpkin puree and vanilla; mix well. Add melted butter. If the butter is hot, add it slowly or you will cook your egg yolk. Stir this mixture into dry ingredients, just until combined.

In another bowl, beat egg white until stiff peaks form. Gently fold egg white into batter.

Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil. For each pancake, spoon about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry. Turn over and cook until golden brown. Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.

Cinnamon Syrup
1/2 cup sugar
1/2 brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup water

In a saucepan combine white sugar, brown sugar, all-purpose flour and cinnamon. Stir dry ingredients together. Add vanilla extract and water. Bring to a boil, stirring occasionally. Remove from heat until you are ready to use.