Ingredients
- 2 cups all-purpose flour
- 2 Tbs brown sugar
- 1 Tbs baking powder
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ cups milk
- 1 cup cooked pumpkin (canned works perfect if you don’t have fresh on hand!)
- 2 egg yolks
- 3 Tbs melted butter
- 1 tsp orange peel zest
- 2 egg whites
Instructions
Cider-Maple Syrup – recipe to follow. As an option over “just” pure maple syrup
In a mixing bowl combine flour, brown sugar, baking powder, sea salt, cinnamon, baking soda, nutmeg and ginger. In a separate bowl combine milk, pumpkin, egg yolks, butter and orange zest. Add pumpkin mixture to flour mixture, stir until JUST combined but still lumpy.
In a medium mixing bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving a few puffs of white, do not over mix!
Heat grill to a medium heat and grease with butter. Pour approximately ¼ cup of mixture per pancake. Turn pancake when you see bubbles starting to appear on the surface and edges are slightly tanned. Cook about 2 minutes per side. Makes approx. 16 pancakes depending on your size preference.
Cider-Maple Syrup Instructions
1 cup apple cider
1 cup pure maple syrup
In a small saucepan combine apple cider and maple syrup. Bring to a boil, then simmer uncovered for 15 minutes or until thickened slightly (you should have about 1 cup of syrup after boiling)
- As a side note, I am a bit of a Maple Syrup Snob! We only use real maple syrup on our pancakes and waffles, I would rather use less and spend a bit more as I find the fakes are just that….imposters!
Buon Appetito,
Cynthia
