Pumcakes

For a late brunch today, we had pancakes. But not your ordinary everyday pancakes, not even yummy buttermilk pancakes, but...buttermilk pumpkin pancakes! If you don't like pumpkin pie, you probably won't care for these, but if you like pumpkin pie, it is like eating little pumpkins pies for breakfast. Especially if you serve them with whip cream in a can!

They are a little bit of work, so if you are not an early bird with a clear mind, you might want to plan ahead.

Pumcakes!

For approximately 12-16 pancakes

1 1/4 Cups all purpose flour
3 TB Sugar
2 tsp Baking Powder
1 1/2 tsp Pumpkin Spice (1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp ground clove, 1/4 fresh grated nutmeg)
3/4 tsp Salt
1 1/3 milk (half regular/half buttermilk, or all regular, or all buttermilk)
1 cup Canned Pureed Pumpkin
4 large Eggs, seperated
1/4 cup butter, melted
1 1/4 tsp vanilla

Whisk together in a large bowl; flour, sugar, baking powder, spices and salt

In a seperate large bowl, blend together; milk, pumpkin, egg yolks (reserve whites), melted butter and vanilla.

Stir together the two mixtures by pouring the wet into the dry, this will help prevent lumps.

Set this aside and whip the egg whites into a frothy mixture. If you have a beater, you can go to soft peaks, but you don't have to go the whole way. Fold into the large bowl of batter.

Preheat a large skillet or griddle to medium. Lightly coat with vegetable oil or butter. Using a 1/3 cup measure, pour batter, leaving room between each pancake. Your first batch, may be a sacrifice. When golden brown and bubbles are forming, flip. If you are making alot of pancakes and want to serve them all at once, put on a platter and keep in a warm oven, about 200-250 degrees.

If you have extras, they can be frozen. Place small sheet of wax paper between each and bundle them according to serving size, two, three or four. Thaw in the microwave or oven.

Serve with butter, syrup, whipped cream...if you want. They may be good with just a little touch of butter! Regardless, they are good. Filling, but not super heavy! The whipped egg whites help keep them light and airy.

Notes: I made this recipe from about three different ones I found online. The quantity should be about a dozen or so. If you want to make about two dozen, you do not need to fully double the recipe. Here are the abbreviated amounts of ingredients that I used and I made 26.

2 cups flour
4 1/2 TBS sugar
3 tsp baking powder
2 tsp spices (3/4 of each, cinn. & ginger, plus 1/4 clove and nutmeg)
1 tsp salt
2 cups milk (1 cup of regular and buttermilk, each)
1 1/2 cup pumpkin (1 full 15 oz can.)
6 eggs
3/4 stick of butter
2 tsp vanilla

ENJOY!


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