By Victoria Hart Glavin of Tiny New York Kitchen
Don’t throw away that leftover pumpkin. Make pancakes with it.
Ingredients
1 Cup Whole Wheat Flour
2/3 Cup Unbleached White Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2/3 Cup Pumpkin Purée
2 Eggs (Separated)
1 Cup Buttermilk or Sour Milk
3 Teaspoons Melted Butter
Maple Syrup or Honey
In a large-size bowl combine whole-wheat flour, unbleached white flour, baking powder, and kosher salt. In another large-size bowl beat egg yolks, buttermilk, and butter. Add flour mixture to egg mixture. In a separate medium-size bowl beat egg whites until they hold firm peaks. Fold them into batter. Ladle 1/4 cup batter at a time onto preheated, lightly greased griddle. Cook until bubbles appear on surface. Turn and cook other side until lightly browned. Serve with warm maple syrup or honey.
Serves 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.