Simple Way to Pumpkin Soup Helen Cooper

Helen's Priceless Pumpkin Pancakes

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Recipe Summary Helen's Priceless Pumpkin Pancakes

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Ingredients | Pumpkin Soup Helen Cooper

1 ¼ cups buttermilk

¾ cup pumpkin puree

4 large eggs, separated

¼ cup white sugar

¾ teaspoon vanilla extract

¼ cup unsalted butter, melted

1 ⅓ cups cake flour

1 ¾ teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Directions

Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.

Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.

Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.

Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Info | Pumpkin Soup Helen Cooper

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 16 pancakes

TAG : Helen's Priceless Pumpkin Pancakes

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