Sunday, September 19, 2010

Super-Light Pumpkin Pancakes

Can you tell I'm obsessed with breakfast? This, my favorite meal of the day, can be packed with useless calories if I'm not careful. This morning, I whipped up a batch of these fantastically light, full-flavored pumpkin pancakes as a sign that Fall is around the corner. I hope you'll give them a try and that you'll enjoy them as much as we do.

Pumpkin Pancakes
Makes 14

1 1/4 C buttermilk
3/4 C pumpkin puree (canned pumpkin will do - NOT pumpkin pie filling)
4 large eggs, separated
2 T granulated sugar
1 tsp vanilla extract
2 T canola oil
1 1/3 C cake flour
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C chopped walnuts (optional)

Whisk buttermilk, pumpkin, egg yolks, sugar, oil, and vanilla in medium bowl to blend. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.

Using an electric mixer, beat egg whites in glass bowl until soft peaks form. Fold whites into batter.

Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Transfer pancakes to plates. Sprinkle with nuts and serve with syrup.

Nutritional Info (per pancake)

Calories: 100
Fat: 3.73 grams
Cholesterol: 61.2 mgs
Sodium: 43.5 mgs
Potassium: 92 mgs
Carbohydrates: 13 grams
fiber: .7 grams
Protein: 3.8 grams

Copyright What's Cooking Sunday, 2010