Pumpkin Pancakes

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Ground ginger
3/4 cup	177ml	Canned pumpkin
1 cup	237ml	Milk
2		Eggs - separated
3 tablespoons	45ml	Dark brown sugar
2 tablespoons	30ml	Butter - melted
1/4 teaspoon	1.3ml	Salt
		Powdered sugar - for dusting

Recipe Instructions

In a large bowl whisk the flour, baking powder, cinnamon, allspice and ginger.

In another bowl, combine the pumpkin, milk, egg yolks, brown sugar, butter and salt.

Add the liquid ingredients all at once to the dry, stirring just to blend; the batter should be slightly lumpy.

Beat the egg whites until they are stiff but not dry; fold the whites into the batter.

Heat a lightly oiled griddle or heavy skillet over medium high heat. For each pancake, pour one-fourth cup of batter onto the hot griddle, leaving space between the pancakes. When bubbles cover the surface of the pancakes and the undersides are browned, turn the pancakes over and cook for two minutes more. Dust with powdered sugar just before serving.

This recipe yields 4 servings.

Each serving: 325 calories; 10 grams protein; 47 grams carbohydrates; 3 grams fiber; 11 grams fat; 6 grams saturated fat; 130 mg. cholesterol; 414 mg. sodium.

Source:
The Los Angeles Times, 07-30-2003

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