Pumpkin Pancakes with Cinnamon Maple Syrup
Oftentimes we're asked to share our recipes, which we are happy to do. Sometimes it's not a altogether easy task as our Chefs tend to 'play be ear', so it's always a fun exercise taking notes while they prep. One of our oft requested recipes is our Pumpkin Pancakes, sharing with you below. Share pics and let us know how they come out!
2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
2 cups steamed, fresh pumpkin (or 7 1/2 ounces canned pumpkin)
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
Preheat the griddle.
Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup.
Cinnamon Maple Syrup:
Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.