One of the first pancake recipes I discovered years ago when I was searching for the BEST pancakes, Pumpkin Puff Pancakes are unforgettable. I remember making these at my mom’s house for my grandparents while on a visit. I had heard Grandma Welden did not care for pancakes but she loved these! She said it was not true that she didn’t like pancakes. I do not make these often enough. They take just a little more time because the egg whites are whipped separately and folded in to the batter. So I usually opt for something easier, even though it is not hard to make these. While in Show Low over the weekend, the snowy cold weather made me decide to make these when we got home. That, along with actually having apple cider in the house. I doubled the recipe as usual so that we have leftovers.
The recipe comes from Marcia Adams’ Heirloom Recipes. I highly recommend the Cider Sauce with it as suggested in the original recipe. That recipe will be in a separate blog. The cider sauce goes amazingly well with the pumpkin flavor! I don’t bother sifting the flour or dry ingredients. It turns out fine without doing so.
1 cup sifted all-purpose flour (or pastry flour)
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons butter, melted
Preheat a griddle or fry pan to 360 ° F. Into a large bowl, sift together the flour, sugar, baking powder, salt and cinnamon. In a medium bowl, beat the egg yolks and add the milk, pumpkin and butter. Add the wet ingredients to the dry ingredients all at once, stirring just until the flour is moistened. In a separate bowl, beat the egg whites until stiff, then fold them gently into the batter.
Add a little oil (I prefer coconut oil) to the griddle. Scoop desired amount of batter onto hot griddle. When holes appear on top of the pancake, turn and cook on the other side until golden brown. Serves four.