Breakfast Tea on a Tray: Sweet Pumpkin Pancakes

I had to get up and put a blanket on the bed last night. I could have closed the window but the cool air and warm cover made for such cozy dreams.

This recipe for Pumpkin Pancakes comes from the famous Dutch Kitchen Restaurant in Pennsylvania. Folks traveling any direction through central Pa. have been stopping there for a hundred years. As with most diners, breakfast is king and these pancakes are delicious.

1 ½ cups flour
1 teaspoon salt
3 tablespoons sugar
1 ¾ teaspoon baking powder
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
2 eggs, separated, 2 whole eggs, beaten
1 ¼ cups milk
1 ½ cups evaporated milk
1 teaspoon vanilla extract
½ cup pumpkin puree
2 tablespoons vegetable oil
1 plus2 tablespoons melted butter

Sift the flour, salt, sugars, cinnamon, allspice and baking powder. In a separate bowl combine the 2 egg yolks and regular milk and gently beat. Temper this mixture by adding 1 tablespoon of the warm butter. Mix and then add the remaining 2 tablespoons butter. In another bowl, combine the vanilla, evaporated milk, pumpkin puree, vegetable oil and 2 beaten eggs. Mix well. Add the liquid mixture to the flour mixture, being careful not to overmix. Then add the pumpkin mixture. Beat the 2 egg whites until stiff and fold into the pancake batter. Grill the pancakes on a buttered skillet or griddle over medium heat. Cook until bubbles appear on the surface and the underside is golden brown. Turn the pancakes and continue cooking.