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Souffled Pumpkin Pancake

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Souffled Pumpkin Pancake

Our Souffled Pumpkin Pancake is very light.

As many of you know we feature a monthly signature dish, usually based upon the month of the year, the season, food ingredients currently fresh and in season or an upcoming holiday.  This month we are featuring pumpkin, as they are plentiful during the months of October and November.  These pancakes would be delicious on Thanksgiving morning, as they will keep you full until an afternoon dinner of turkey and all the fixins.

Souffled Pumpkin Pancake

Souffled Pumpkin Pancake

Ingredients:

  • 5 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 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

Directions:

  • Preheat oven to 350 degrees.
  • 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 the 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 20-30 minutes or until golden brown.
  • Dust the pancake with confectioners’ sugar.  Cut into wedges and serve with maple syrup.

Serves 4 to 6 guests.

Remember, we are featuring this dish during October 2016.  If you stay with us at The Carriage House Inn Bed and Breakfast during October you will most likely be served this delicious and different pancake.  If you stay another time you can always request this recipe, we’ll try to make it for you!

**This recipe courtesy of the Food Network, 2016, Katie Lee Joel.