here), but I made these on the morning of our yearly pumpkin patch visit and the timing couldn't have been better. It was the perfect start to a perfect day.
2 cups flour
2 Tbs sugar
1 tsp salt
1 tsp cinnamon
1 Tbs + 1 tsp baking powder
1 1/2 cup skim or low fat milk
1 cup canned unsweetened pumpkin
1/4 cup butter, melted
2 egg yolks
4 egg whites
Combine dry ingredients in a large bowl; make a well in center of mixture.
Combine milk and other wet ingredients (excluding egg whites) in a separate bowl.
Add wet mix into center of dry mix; mix until dry ingredients are just moist.
Beat egg whites at high speed with an electric mixer until stiff peaks form. (This was my favorite part. I felt like such a chef! I was really quite proud of my egg white fluff!)
Gently fold beaten whites into pumpkin mixture. Be careful not to over mix.
Pour batter for each pancake into a skillet. I like to use an ice cream scoop to keep things (sort of) uniform!
Voila! Breakfast is served!
Yield: 6 servings
*Side note - using pumpkin makes these very high in fiber. Using egg whites reduces the fat and creates a delicious fluffy texture.
PS - That's me being brave and showing you my no makeup, fabulously stylish, "at home" look.