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Pumpkin Pancakes
2013-09-19
https://www.metro.ca/userfiles/image/recipes/pancakes-a-la-citrouille-7343.jpg
PT45M
PT20M
PT1H05M
Combine the white flour, baking powder, brown sugar and salt in a large bowl.Pour the egg yolks and the Greek yogurt over the dry ingredients. Add the buttermilk and beat vigorously with a whisk.When the mixture is smooth, add the pumpkin flesh.In another bowl, gently beat the egg whites with a pinch of salt until frothy (for about 1 minute), then increase the mixer speed and beat the egg whites until stiff peaks form (about 3 minutes).Add the egg whites to the pancake mix, folding them in with a spatula (i.e., do not mix in a circular fashion to avoid losing the volume of the beaten egg whites).Let the mixture rest in the refrigerator for 30 minutes.Preheat the oven to 200°F / 100°C and place an oven-proof dish in the oven.Melt a very small quantity of butter in a small non-stick oven-proof skillet. Wipe up the excess butter with a paper towel (too much butter will not make nice-looking pancakes).With a ladle (1/4 cup [60 mL] to 1/3 cup [75 mL]), pour a small quantity of the mixture into the skillet.Do not spread. Cook over low heat until small bubbles appear in the dough.Flip the pancake and cook for another 30 seconds.Transfer it to the plate in the oven and repeat steps 5 and 6 until there is no mixture left.Once all the pancakes are cooked, serve with a small square of butter and maple syrup, or honey, whichever pleases you.
8
Danone
4
1
4
4
1 cup (250 mL) all purpose flour (white)
2 tsp. (10 mL) baking powder
1 1/2 Tbsp. (22 mL) brown sugar
1/2 tsp. (2 mL) salt
2 egg, whites and yolks separated
1/4 cup (60 mL) Oikos 2% plain Greek yogurt
3/4 cup (180 mL) buttermilk
3 oz (100 g) pumpkin flesh, cooked
1 nut butter (for cooking)
1 small square butter (for serving)
maple syrup or honey to taste
Pumpkin Pancakes
8
servings
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME
Ingredients
-
1 cup
(250 mL)all purpose flour (white)
-
2 tsp.
(10 mL)baking powder
-
1 1/2 Tbsp.
(22 mL)brown sugar
-
1/2 tsp.
(2 mL)salt
-
2
egg, whites and yolks separated
-
1/4 cup
(60 mL)Oikos 2% plain Greek yogurt
-
3/4 cup
(180 mL)buttermilk
-
3 oz
(100 g)pumpkin flesh, cooked
-
1
nut butter (for cooking)
-
1
small square butter (for serving)
-
maple syrup or honey to taste
Preparation
Combine the white flour, baking powder, brown sugar and salt in a large bowl.
Pour the egg yolks and the Greek yogurt over the dry ingredients. Add the buttermilk and beat vigorously with a whisk.
When the mixture is smooth, add the pumpkin flesh.
In another bowl, gently beat the egg whites with a pinch of salt until frothy (for about 1 minute), then increase the mixer speed and beat the egg whites until stiff peaks form (about 3 minutes).
Add the egg whites to the pancake mix, folding them in with a spatula (i.e., do not mix in a circular fashion to avoid losing the volume of the beaten egg whites).
Let the mixture rest in the refrigerator for 30 minutes.
Preheat the oven to 200°F / 100°C and place an oven-proof dish in the oven.
Melt a very small quantity of butter in a small non-stick oven-proof skillet. Wipe up the excess butter with a paper towel (too much butter will not make nice-looking pancakes).
With a ladle (1/4 cup [60 mL] to 1/3 cup [75 mL]), pour a small quantity of the mixture into the skillet.
Do not spread. Cook over low heat until small bubbles appear in the dough.
Flip the pancake and cook for another 30 seconds.
Transfer it to the plate in the oven and repeat steps 5 and 6 until there is no mixture left.
Once all the pancakes are cooked, serve with a small square of butter and maple syrup, or honey, whichever pleases you.
Source :
Danone
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
