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Put some holiday festivity in breakfast with a sweet 'n' spicy stack of pancakes.
- 2 2/3 cups flour
- Cinnamon, nutmeg, ginger & cloves to taste
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 eggs, separated
- 2 1/2 cups buttermilk
- 1 1/2 cups pumpkin (one 15-ounce can)
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 1 stick of melted butter, slightly cooled
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites in their own bowl until stiff but not dry.
In another bowl, mix together buttermilk, pumpkin, sugar, vanilla, butter and egg yoks. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.
Recipe reprinted by permission of <I>Woolverton Inn, NJ<. All rights reserved.
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