Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Pumpkin Pancakes 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
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

Pumpkin Pancakes

Rate this recipe
1 Vote
8
servings
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (6)
    SAVE $1.50
    ASTRO MULTI-PACK

    ASTRO MULTI-PACK

    $2.99 ea.

    12 X 100 g LIBERTÉ GREEK OR MÉDITERRANÉE YOGOURT 2 X 130 g, 4 X 100 g, 500 g SELECTED VARIETIES


    SAVE $1.98 ON 2, 15 AIR MILES | BONUS MILES when you buy 2
    DANONE ACTIVIA

    DANONE ACTIVIA

    2 for $10.00

    8 - 12 X 100 g or OIKOS YOGOURT TUBS 650 - 750 g SELECTED VARIETIES, OR 5.99 EA. 15 AIR MILES | BONUS MILES when you buy 2

    15 AIR MILES® Bonus Miles when buying 2


    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


    Get a $10 Metro Gift Card* when you spend $20 on participating General Mills products.
    YOPLAIT SOURCE YOGOURT

    YOPLAIT SOURCE YOGOURT

    2 for $6.00

    630 g MINIGO OR TUBES 6 X 60 g, 8 X 56 g SELECTED VARIETIES OR 3.49 ea.


    STORE MADE YOGOURT PARFAITS

    STORE MADE YOGOURT PARFAITS

    $3.49 ea.

    328 g


    Get a $10 Metro Gift Card* when you spend $20 on participating General Mills products.
    LIBERTÉ OR MÉDITERRANÉE YOGOURT

    LIBERTÉ OR MÉDITERRANÉE YOGOURT

    $6.49 ea.

    650 - 900 g, SELECTED VARIETIES


  • 3/4 cup
    (180 mL)
    buttermilk
  • 3 oz
    (100 g)
    pumpkin flesh, cooked
  • 1
    nut butter (for cooking)
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES


  • 1
    small square butter (for serving)
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES



  • maple syrup or honey to taste
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP

    IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP

    $7.99 ea.

    500 - 540 ml SELECTED VARIETIES


Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.