Ingredients
Makes about 14 Servings
1
1/4 cups buttermilk
3
/4 cup canned pure pumpkin
4
neatly-organized 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 teaspoon 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
Preparation
-
Step 1
Scoot buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to mix; toddle in melted butter. Scoot flour, pumpkin pie spice, baking soda, baking powder, and salt in neatly-organized bowl to mix. Add dry ingredients to buttermilk mixture and toddle to combine.
Step 2
The usage of electrical mixer, beat egg whites in medium bowl unless soft peaks establish. Fold whites into batter.
Step 3
Evenly oil or butter heavy neatly-organized skillet role over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook dinner unless bubbles establish on top, about 1 1/2 minutes. Flip flapjacks over and cook dinner unless 2d facets brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Wait on with syrup.
