Pumpkin Pancakes with Cinnamon Whipped Cream

 

 

 

 

 

 

 

Fall Weekend

This past weekend was stuffed full of fall. A big football game at my son’s high school, the homecoming parade and dance. A mom who can’t believe that she has a son old enough to be dressing up for the dance to go with his date and their friends. Hearing Hotel California by The Eagles on the car radio and remembering her own homecoming dance with her first boyfriend. Feeling the speed of life a little too much again, yet she has to admit, happy that her son is having some of the same fun she had as a teenager. And glad that she still has a 10-year-old with whom she can hold hands and skip through the fallen leaves.

We topped this fun weekend off with these delicious pancakes on Sunday morning.

Pumpkin Pancakes

1 cup all-purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
2 eggs, separated and at room temperature
1 cup milk
½ cup cooked or canned pumpkin
2 Tablespoons canola oil

If you buy pumpkin pie filling instead of canned pumpkin, you can eliminate the pumpkin pie spice and just add the cinnamon.

The egg whites need to be at room temperature so they will whip into soft peaks.  Also, make sure there isn’t any bit of yolk in the whites before beating.  Adding these separately to the batter makes these pancakes light and fluffy.

Combine all dry ingredients in a large mixing bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir wet mixture into dry ingredients just until moistened.

With an electric hand mixer, beat egg whites in a separate, clean bowl for a few minutes on medium-high speed, until soft peaks form. Gently fold into pumpkin mixture with a rubber spatula until combined.

Pour batter by 1/3 cupfuls onto a hot, non-stick griddle. Turn when bubbles form on top of pancakes. Cook for a few minutes, until second side is golden brown. Serve with cinnamon whipped cream or maple syrup.

Cinnamon Whipped Cream

This whipped cream is really delicious, but if you don’t want to take the time to make it, you can use a can of whipped cream that you find in the dairy department of your market.  My kids like this better, because they say it’s more fun!  You could also choose a can of “light” whipped cream, which has less fat.

½ pint heavy whipping cream
¼ teaspoon pure vanilla
2 Tablespoons confectioners (powdered) sugar
¼ teaspoon ground cinnamon

Pour cream into a medium bowl. Add vanilla and powdered sugar. Beat with electric mixer on low speed for a minute or two, and then increase the speed to medium-high as it thickens. Stop when soft peaks form. Gently fold in ground cinnamon.

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