Pumpkin cornmeal pancakes recipe
Pumpkin Cornmeal Pancakes recipe
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- 3/4 cup unbleached all-purpose flour
- 3/4 cup cornmeal (preferably stone-ground)
- 1/4 cup firmly packed brown sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice (or substitute 1/2 teaspoon cinnamon and 1/2 teaspoon all spice)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1-2/3 cup low-fat buttermilk
- 3/4 cup pumpkin puree
- 2 Tablespoons vegetable oil
- 2 whole eggs
- 1 egg white
These pancakes are as light as a feather. They are especially delicious with pure maple syrup on a chilly morning.
Combine the flour, cornmeal, brown sugar, baking powder, spice, baking soda, and salt in a large bowl; stir well. In a separate medium bowl, combine the buttermilk, pumpkin, oil, egg whites, and egg yolks. Whisk together until well combined. Add to the flour mixture, stirring until smooth.
Spoon about 1/3 cup batter for each pancake onto a hot, non-stick griddle or non-stick skillet (if necessary, griddle can be coated with cooking oil spray). Cook 2 minutes on first side or until golden brown (bubbles will not form on tops of pancakes, and edges will not look cooked). Turn pancake over and cook 2 more minutes on second side.
Reference: Pumpkin cornmeal pancakes recipe
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