Souffléd Pumpkin Pancake

  Posted on October 23, 2009  by Leslie Blythe  No comments

How about pumpkin pancakes for the weekend breakfast? Lets get into autumn, even though it’s close to 90 degrees in So Cal!  We will try anything to get that “fall feeling”.   Make some of the brown sugar bacon that I posted a month or two ago and whip up some soufleed pancakes!  Throw on some thick sweaters and put on the air conditioning – no maybe that’s not a “green” thing to do…..  Oh well, enjoy!Serves 4 to 6

Souffléd Pumpkin Pancake

5 Tbs butter
1 Tbs brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 tsp pumpkin pie spice
1/3 cup sugar
1/4 tsp salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 tsp vanilla extract
1 cup pumpkin puree
Confectioners’ sugar, for dusting
Maple syrup, for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.