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Pumpkin Flapjacks





Yields
Makes about 14 pancakes

Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.

 2 cups all-purpose flour
 1/4 cup firmly packed brown sugar
 1 tablespoon baking powder
 1 tablespoon cinnamon
 1/4 teaspoon salt
 2 cups milk
 1 cup canned pumpkin
 4 large eggs separated
 1/4 cup (1/8 lb.) butter, melted
  Salad oil
Step 1
1

In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat milk, pumpkin, egg yolks, and butter to blend. Stir into flour mixture until evenly moistened.

Step 2
2

In another bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter just until incorporated.

Step 3
3

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350º); when hot, coat lightly with oil and wipe dry with a paper towel. Pour batter in 1/2-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. Adjust heat as needed to maintain an even temperature.

Step 4
4

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200º oven up to 15 minutes.

Step 5
5

Nutritional analysis per pancake.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories169
% Daily Value *
Total Fat 7.2g10%

Saturated Fat 3.4g17%
Cholesterol 75mg25%
Sodium 218mg10%
Total Carbohydrate 21g8%

Dietary Fiber 0.8g3%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.