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Monthly Featured Ingredient Orange Squash
These pumpkin pancakes were a delicious Sunday morning breakfast. Flavored with warm spices cinnamon, ginger, nutmeg and cloves, they really hit the spot. Pumpkin can be a heavy ingredient but the secret to this recipe is the whipped egg whites which keep them light. We used the whole 8 tablespoons of butter but Ruth says you can get by with only 4. Served with maple syrup this was the perfect fall breakfast.
Pumpkin Pancakes page 52 and from Ruth’s website.
2 Comments Add yours
I’m so glad you shared these! I had been thinking of making a butternut squash macaroni and cheese and then I received my copy of My Kitchen Year and Ruth’s writing pulled me in. After that I was all about her Pumpkin Pancakes! They look perfect for the season and I love the egg white method.
You've picked a great recipe. For some reasons, every time I turn to this page in the book, I'd stop and think about making the pancakes. I will another day.