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Serving Size : 12
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups flour, all-purpose
3 Tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups milk, 2% lowfat
3/4 cup pumpkin puree
4 large eggs -- separated
1/4 cup butter -- melted
1 teaspoon vanilla extract
Separate the egg whites into their own bowl and beat until stiff.
Place yolks in another bowl and add all the wet ingredients.
Add in dry ingredients to the wet ingredients.
Fold in the egg whites.
Cook on a lightly oiled griddle or pan on medium heat till the centers form bubbles.
Flip and cook the other side.
Repeat. Top with butter and maple syrup.
NOTE: these pancakes take longer to cook than regular pancakes.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour, all-purpose
3 Tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups milk, 2% lowfat
3/4 cup pumpkin puree
4 large eggs -- separated
1/4 cup butter -- melted
1 teaspoon vanilla extract
Separate the egg whites into their own bowl and beat until stiff.
Place yolks in another bowl and add all the wet ingredients.
Add in dry ingredients to the wet ingredients.
Fold in the egg whites.
Cook on a lightly oiled griddle or pan on medium heat till the centers form bubbles.
Flip and cook the other side.
Repeat. Top with butter and maple syrup.
NOTE: these pancakes take longer to cook than regular pancakes.