Ingredients
-
1 1/4
-
3/4
-
4
-
1/4
-
1
-
1/4
-
1 1/3
-
2
-
1
-
1
-
1/2
-
-
3/4
-
-
Directions
Pumpkin Walnut Pancakes, Pass the pure maple syrup with these pancakes! This makes about 14 pancakes, I suggest to make a double batter, after you taste these, you will see why lol! Use cake flour for these pancakes , I’m so glad I found this, I had clipped this recipe from an old Bon Appetit magazine but lost it in a cross-country move It’s a family favorite so I’m glad to have it back Thanks for sharing!, used leftover mashed butternut squash and whole wheat pastry/cake flour They were wonderful, and I thought 1/4c sugar was plenty The walnuts were a nice change from my usual fave, pecans
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Steps
|
1
Done
|
In a Medium Bowl Whisk Together Buttermilk, Pumpkin Puree, Egg Yolks, Sugar, Melted Butter and Vailla Until Well Blended. |
|
2
Done
|
Mix Together Flour, Pumpkin Pie Spice, Baking Soda, Baking Powder and Salt; Add Into the Pumkin Mixture and Whisk Until Blended. |
|
3
Done
|
in Another Bowl, With an Electric Mixer Beat Egg Whites Until Soft Peaks Form; Fold Into Batter. |
|
4
Done
|
Lightly Oil or Butter a Skillet Over Medium Heat. |
|
5
Done
|
Working in Batches, Pour About 1/3-Cup Batter Into Skillet, and Cook Until Bubbles Form on Top (about 1-1/2 Minutes). |
|
6
Done
|
Turn Pancakes Over and Cook Until Brown (about 1 Minute). |
|
7
Done
|
Transfer the Pancakes to a Plate and Sprinkle With Nuts, and Serve With Syrup. |
|
8
Done
|
Delicious! |
