Pumpkin Pancakes


Between the pumpkin, hazelnuts, walnuts, and maple, this is a perfect autumn breakfast. Beating the egg whites separately from the yolks makes for fluffier pancakes -- almost like a soufflé.


    1 1/4 coup flour
    3 tablespoons brown sugar
    2 teaspoons baking powder 
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup milk
    1 cup canned pumpkin
    4 large eggs-separated
    1/2 stick butter-melted
    1 t vanilla extract

    Syrup 2 cup maple syrup
    1/2 cup chopped walnuts
    2 tablespoons butter


  1. Blend flour, sugar, baking powder, nutmeg, cinnamon and salt together in a large bowl. In a medium bowl, stir together milk, pumpkin, egg yolks, milk, 1/2 stick butter and vanilla until well blended. Add wet ingredients to dry in 2 parts until smooth -- don't over beat.

  2. Beat egg whites until stiff and fold into pancake mixture. Drop by 1/4 to 1/3 cup onto a hot griddle or non-stick pan. Cook until edges are dry and centers are bubbly, about 2-3 minutes. Flip and cook for another 2 minutes until springy in the center.

  3. Continue until all batter is used. Keep pancakes that are already done in a very low oven (about 200 degrees F) covered with a lightly dampened tea towel.

  4. Combine syrup, butter and walnuts in a heavy saucepan. Simmer for 5 minutes until hot. Serve over pancakes.