My famous Pumpkin Pancakes and sausage patties. No problem waking the kids for this one.
Pumpkin Pancakes
1 1/4 c flour
3 T brown sugar
2 t baking powder
1/2 t grated nutmeg
1/4 t ground cinnamon
1/2 t salt
1 c milk
1 c canned pumpkin
4 large eggs-separated
1/2 stick butter-melted
1 t vanilla extract
2 c maple syrup
1/2 c chopped walnuts
2 T butter
Blend flour, sugar, baking powder, nutmeg, cinnamon and salt together in a large bowl. In a medium bowl, stir together milk, pumpkin, egg yolks, milk, 1/2 stick butter and vanilla until well blended. Add wet ingredients to dry in 2 parts until smooth--don't over beat.
Beat egg whites until stiff and fold into pancake mixture. Drop by 1/4 to 1/3 cup onto a hot griddle or non-stick pan. Cook until edges are dry and centers are bubbly, about 2-3 minutes. Flip and cook for another 2 minutes until springy in the center.
Continue until all batter is used. Keep pancakes that are already done in a very low oven (about 200 degrees F) covered with a lightly dampened tea towel.
Combine syrup, butter and walnuts in a heavy saucepan. Simmer for 5 minutes until hot. Serve over pancakes.
