Pumpkin-Walnut Flapjacks |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 14 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/4 cups buttermilk | 3/4 cup canned pure pumpkin | 4 large eggs, separated, room temperature |
| 1/4 cup sugar | 3/4 teaspoon vanilla extract | 1/4 cup (1/2 stick) unsalted butter, melted |
| 1-1/3 cups cake flour | 1-3/4 teaspoons pumpkin pie spice | 1 teaspoon baking soda |
| 1 teaspoon baking powder | 1/2 teaspoon salt | vegetable oil or butter |
| 1/2 cup finely chopped walnuts | pure maple syrup | |
| 1 | Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine. |
| 2 | Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter. |
| 3 | Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1-1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup. |