Dolce Mangia
Sweet Eats
Pumpkin Souffle Cakes

2 c pureed pumpkin
1 c milk
1/4 c vegetable oil
3 eggs, lightly beaten
2 c flour
1/2 c brown sugar
1 1/2 t baking powder
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1/2 t allspice
2 egg whites
1 T granulated sugar
dash of salt
dash of cream of tartar

Heat griddle. Combine pumpkin, eggs, milk and oil in a large mixing bowl and mix till smooth. Combine flour, brown sugar, baking powder and spices in another bowl. Stir the flour mixture into the pumpkin mixture just till combined (don't overmix).

Beat the egg whites. When they start to foam add the tartar and salt. Continue whipping and gradually add the granulated sugar. Whip till medium peaks form. Stir in 1/4 of the eggs whites into the pumpkin batter. Gently fold in the remaining egg whites.

Drop 1/4 c of batter per pancake onto griddle. Flip cakes when bottoms are brown. Cakes are done when both sides are brown and spring back to the touch. Serve with maple syrup.

Time: 45 minutes   Serves: 8

Great autumn treat! Serve with maple bacon. These pancakes also freeze well.

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