(WZZM) - Fall is officially here, and that means it is time to pick out the perfect pumpkin for carving, painting, and of course eating. Here is Chef Char Morse's recipe for the perfect pumpkin pancakes.
Pumpkin Pancakes with Maple Cream Cheese
A recipe from Chef Char Morse www.chefcharmorse.com
Pumpkin Pancake Ingredients:
2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
2 cups buttermilk
4 tablespoons butter, melted
½ cup canned pumpkin
2 large eggs, separated
PREHEAT a large skillet or griddle to 350° F.
SIFT the flour into a large bowl and then add baking soda, baking powder, salt, sugar and cinnamon.
STIR in the buttermilk, melted butter, canned pumpkin and the egg yolks until only small lumps appear in the batter.
WHISK the egg whites until foamy and white.
FOLD in the egg whites gently, careful not to stir too much, as you want the whites to keep their bubbles for fluffier pancakes.
PREPARE skillet or hot griddle with enough melted butter to prevent the pancakes from sticking to the heat surface.
POUR the pancake batter onto the hot griddle. The pancakes will eventually start to form small bubbles across the top and will lightly brown around the edges.
FLIP the pancake once it appears that the first side is a golden brown. (You can peak at it before flipping, that's okay!)
COOK the flipped pancake for a few more minutes, until both sides are a golden brown and serve with a pat of maple cream cheese.
Maple Cream Cheese Ingredients:
8 ounce block cream cheese, softened
½ cup pure maple syrup
MIX ingredients in a large bowl and, using an electric mixer, beat ingredients together until smooth. Remove cream cheese mixture from bowl and place in a piping bag to decorate pancakes.
Like Chef Char's recipes? Come cook with her and other great chefs at the Family Fare in Grandville. http://familyfare.spartanstores.com/culinary-classroom