Today a guest who had stayed at the Troy-Bumpas Inn this past fall sent me an email requesting the recipe for pumpkin pancakes that I served while she was staying with us. These pancakes are especially delicious in the fall and winter, when both pumpkin and cranberries are popular and plentiful. The cranberry syrup is a great accompaniment and very attractive. You’ll find the recipe for the pancakes and cranberry syrup below.
This recipe calls for egg whites beaten to stiff peaks. Did you know that whole eggs separate most easily when cold, but the whites beat most easily when the egg whites are at room temperature? If you’ve never folded beaten egg whites into batter, check out this video for an excellent demonstration.
All pancakes taste best when served immediately and I only serve freshly made pancakes to guests. That said, I have found that these pancakes are remarkably good when stored and reheated. Cool any leftover pancakes completely on a wire cooling rack. When cool, stack the pancakes, using a piece of wax paper to separate each pancake. Place in an airtight, zipper sealed plastic bag. Refrigerate. To reheat, heat the oven to 250 degrees F. Remove the wax paper separators. Place pancakes in a single layer on ungreased cookie sheet and heat for approximately 10 minutes or until desired temperature.
2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup canned pumpkin puree (not pumpkin pie filling)
4 eggs, separated
¼ cup canola or vegetable oil
1 teaspoon pure vanilla extract
1-1/2 cups skim milk
In large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon. Set aside.
In a medium bowl, combine pumpkin, egg yolks, oil, vanilla extract and milk. Stir until smooth; set aside.
In a medium bowl with straight sides, beat egg whites until stiff.
Add the pumpkin mixture to the flour mixture. Mix just until moistened and ingredients are combined. Gently fold in beaten egg whites, mixing just until all ingredients are blended.
Spoon batter onto hot, oiled griddle using a ladle. Cook until golden brown on first side. (Batter is thick so bubbles may not rise to the surface.) Flip and cook pancake on second side. Serve immediately on a warm plate with Honeyed Cranberry Syrup.
Honeyed Cranberry Syrup
1-1/2 cups honey
½ cup cranberry, orange, or grape juice (I like to use orange juice.)
2 cups fresh or frozen cranberries, divided (do not bother to thaw if using frozen cranberries)
In medium saucepan, combine honey and juice. Bring to a boil over medium heat. Stir in 1-1/2 cups of the cranberries and cook until cranberries pop, about 5 minutes. Remove from heat. Stir in remaining ½ cup cranberries and let sit 5 minutes before serving. This sauce reheats nicely. Makes 2 cups.