These pancakes are perfect for the day after Thanksgiving or Christmas. Use left over cranberry sauce for the topping with a little whipped cream!
- 1 1/4 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
- 1 1/3 cup milk
- 3/4 cup canned pumpkin
- 4 large eggs, separated
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- maple syrup or left over cranberry sauce
Whisk together the first 5 ingredients in a large bowl. Whisk in the ilk, pumpkin, egg yolks, melted butter and vanilla in a medium bowl. Mix to blend well.
Add the pumpkin mixture into the dry ingredients an whisk until just smooth (batter will be thick)
Using an electric mixer, beat the egg whites until stiff vut not dry. Fold whites ito the batter in 2 additions.
Spray a large nonstick skillet with a little nonstick food spray such as PAM. Heat over medium heat.
Working in batches, pur batter by 1/3 cupfuls into the skillet. Cook until bubbles form or surface of the panckages and bottoms are brow, about 1 1/2 minutes per side. Flip and contiue to cook other side.
Repeat with remaining batter. Serve with maple syrup or left over cranberry sauce and whipped cream.