Pumpkin Souffle Pancakes
"It all comes down to separating the eggs. Instead of adding whole eggs to the pancake batter, as most other pancake recipes call for, this recipe involves beating the separate egg whites into fluffy, white clouds and carefully folding them into the batter—producing extraordinarily light, soufflé-like pancakes...."
INGREDIENTS
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1-¼ cup All-purpose Flour
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2 teaspoons Baking Powder
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½ teaspoons Sea Salt
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2 Tablespoons Granulated Sugar
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1 teaspoon Ground Cinnamon
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1 pinch Ground Ginger
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1 pinch Ground Cloves
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1 cup Skim/1% Milk
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¾ cups Canned Pumpkin Puree
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1 teaspoon Vanilla Extract
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2 Tablespoons Unsalted Butter, melted
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4 whole Eggs, Yolks And Whites Separated, Room Temperature Is Ideal
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Butter, For Your Skillet (only A Pat Or Two Or As Desired)
Comments & Reviews
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