"Remember God's bounty in the year. String the pearls of His favor.
Hide the dark parts, except so far as they are breaking out in light!
Give this one day to thanks, to joy, to gratitude!"
~Henry Ward Beecher
Thanksgiving Pumpkin Pancakes
1 1/4 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 3/4 teaspoon kosher salt
- 1 1/3 cups whole milk
- 3/4 cup fresh pumpkin puree
- 3 large eggs, separated
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil
- Maple syrup
Whisk first 6 ingredients in large bowl to blend. Whisk 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 whites into batter in 2 additions. Brush large nonstick or griddle with oil; over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.
My daughter loves small pancakes of various sizes. So I always make a vast array of different sizes for her.
This is a beautiful recipe and the texture is perfect.
They were delicious as well.
"So once in every year we throngThey were delicious as well.
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart."
~Arthur Guiterman, The First Thanksgiving
"As we express our gratitude, we must never forget that
the highest appreciation is not to utter words, but to live by them."
~John Fitzgerald Kennedy
