Florida has two season – summer and fall. But unlike other parts of the country, where you can tell the seasons are changing by a drastic drop in the temperature, in Florida, we know it’s fall when Starbucks starts selling their infamous Pumpkin Spice Latte. Although, I am not a fan of the drink, it’s always exciting to see pumpkin making an appearance. To celebrate the season, I decided to jump on the pumpkin band wagon and make some pumpkin pancakes using a a recipe found on Epicurious.com. Even though I hate following recipes, I pushed through and managed to make a delicious breakfast.
Simple and Delicious Pumpkin Pancakes
Recipe adapted from Epicurious.com
What you need:
1 1/4 cups unbleached all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
a dash of cinnamon
3/4 teaspoon salt
1 1/3 cups whole milk or skim milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (optional)
What you need to do:
Whisk first 5 ingredients in large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
Fold whites into batter in 2 additions.
Brush large non-stick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.
Repeat with remaining batter, brushing skillet with oil between batches.
Serve with syrup.