Pumpkin Pancakes

Autumn is near and I can see the leaves turning already and the cool weather is going to be setting in soon... So, in celebration of this wonderful time of year, I have made up a version of the beloved pancake, but with an Autumn flavour. :)

Pumpkin Pancakes:

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 4 servings

INGREDIENTS:
1-1/3 cups all-purpose flour
2 tablespoons brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup buttermilk
2/3 cup pumpkin puree
2 eggs, seperated
2 tablespoon butter (only the real stuff!!), melted

See below for a syrup recipe to serve with these autumnlicious pancakes!

DIRECTIONS:
1. In a separate bowl, mix together the buttermilk, pumpkin, egg yolks, and melted butter. With an electric mixer, beat the egg whites until they form stiff peaks. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt, stir into the pumpkin mixture just enough to combine. Fold in the egg whites into the mixture just until barely mixed in.

2. Heat a lightly buttered griddle or frying pan over medium-low heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Spiced Brown Sugar Syrup:

1 1/2 cup dark brown sugar
1 1/2 cup water
2 teaspoon pumpkin pie spice, or cinnamon

In a small saucepan over medium-high heat, combine all ingredients. Bring to a boil.

Reduce heat to medium-low. Simmer at a gentle boil for 30 minutes or until syrup is as thick as maple syrup. Remove from heat and cool for 10 minutes before serving with pancakes.