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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.
In a large bowl, combine the flour, baking powder, salt, sugar, and spices. Set aside.
In a separate bowl, whisk together the milk, pumpkin puree, vanilla, melted butter and egg yolks (place egg whites into a separate bowl or in the bowl of a stand mixer bowl).
Add pumpkin mixture to the dry ingredients, folding with a spatula gently, until just combined. Set aside.
Meanwhile, using a hand-mixer or stand mixer (with whisk attachment), whisk egg whites over low speed until foamy. Increase speed to medium-high and whisk until egg whites are stiff (peaks will hold) but still wet. Note: Although it is not essential that the egg whites be room temperature when you start this step, it will make the process easier and much more effective.
Gently fold egg whites, in two separate additions, into the pumpkin batter.
Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan in your preferred size of scoop (you can always a test coin-sized pancake to check whether the pan is ready). I recommend that you make the pancakes about 4 inches in diameter. Fit as many scoops as you can onto the pan but you’ll probably want/need to do this in batches.
Once bubbles begin to form on the top of the pancakes, flip carefully and continue to cook on other side until brown. This step is easier if you keep pancakes no larger than 4 inches in diameter. Adjust heat if necessary. Remove the cooked pancakes to a plate and finish with the rest of the batter.
Top with butter and warm maple syrup. Enjoy!
Adapted heavily from Bon Appetit, November 2000.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!