Souffled Pumpkin Pancake
- 5 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 2/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin puree
- Confectioners' sugar, for dusting
- Maple syrup, for serving
- Preheat oven to 350 degrees F.
- Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat.
- Add the brown sugar and stir until the sugar begins to melt.
- Add the pecans and cook for 2 more minutes.
- Transfer the pecan mixture to a small dish and set aside.
- Reserve the skillet for the pancake.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt.
- Set aside.
- Melt the remaining 3 tablespoons of butter.
- In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended.
- Gradually whisk in flour mixture.
- Stir in the pumpkin puree.
- Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.
- Gently spoon the batter into the reserved skillet.
- Sprinkle the top of the pancake mixture with the reserved pecan mixture.
- Bake for 20 to 30 minutes or until golden brown.
- Dust the pancake with confectioners' sugar.
- Cut into wedges and serve with maple syrup.
butter, brown sugar, pecan halves, allpurpose, pumpkin pie spice, sugar, salt, eggs, buttermilk, vanilla, pumpkin puree, confectioners, maple syrup
Taken from www.foodnetwork.com/recipes/souffled-pumpkin-pancake-recipe.html (may not work)