Spiced Pumpkin Pancakes + freshly whipped cream

The name might not attract you but believe me, it tastes divine! A friend in class made this and although it seems complicated, it is not. :)

1 1/4 cup all purpose flour
-3 Tbsp sugar
-2 tsp. baking powder
-1 1/4 tsp pumpkin pie spice (or 1/2 tsp each of cinammon sugar and ginger, and 1/4 tsp nutmeg)
-3/4 tsp salt
-1 1/3 cup milk
3/4 cup canned pure pumpkin
-4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Whipped cream- 1 cup heavy cream
-1 tsp vanilla extract
-1 tbs confectioner' sugar

Directions:Whisk 1st 5 ingredients in a large bowl to blend. Whish milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff, but not dry. Fold egg whites into batter in 2 additions. Brush, using large non-stick skilled pan with oil. Working in small batches, pour batter in 1/3 cup onto pan. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 min. each side. Repear. Serve with syrup. optional: nutsWhipped cream-In a bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to overbeat, cream will then become lumpy and butter- like.

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