Pumpkin Flour Pancakes

I adapted this recipe from Nancy Cain’s “Against the Grain.” It is my go-to for gluten free, xantham gum free baking. There’s a good chance that if the house was on fire this book would get picked up on the way out the door. How’s that for a recommendation?

You separate the egg yolks and whites for this recipe, so that you can whip the whites and fold them into the batter. It sounds like hard work, I know, but the texture will be so much better. I promise.

I buy my pumpkin flour at the Freedom Park Farmer’s Market that’s held at the Carter Center here in Atlanta. The market is open every Saturday from 8-2. It’s also available online at http://oliverfarm-com.3dcartstores.com/Pumpkin-Flour-1lbbr-GLUTEN-FREE_p_53.html.

 

Pumpkin Flour Pancakes

Yield: 16 to 20 small pancakes

3 large eggs

¼ cup sour cream

3 tbsp canola oil

1 cup pumpkin flour

1 cup tapioca starch

3 tbsp coconut sugar (or granulated sugar)

2 tsp baking powder

1 tsp salt

1 ½ cups milk

4 tbsp butter

 

For Garnish:

Powdered sugar

Toasted pecans

Toasted pumpkin seeds

Sliced Fruit

Maple syrup

 

Separate the eggs, place the whites in a stand mixer with the whip attachment. Place the yolks in a large mixing bowl.

Beat the egg whites until they are stiff, but not dry. You should get a defined “peak” when you remove the whisk and turn it upside down.

While the whites are whipping add the sour cream and oil to the yolks. Mix well. Next add the pumpkin flour, tapioca starch, sugar, baking powder and salt. Mix until it is fully blended and no lumps remain.

Gradually add the milk. Hold back ¼ cup so that you can adjust the consistency. Fully incorporate the milk into the batter.

Gently fold the egg whites into the batter, taking care to mix until they are just incorporated.

Heat a non stick pan or a griddle to medium heat. Try one test pancake to check for the ideal temperature and pancake consistency. Place a small amount of butter on the pan or griddle. Ladle 2 ounces of batter onto the hot surface, one pancake at a time, working in batches. Turn the pancake when bubbles begin to form on the top, about 3 minutes. Flip the pancakes only once and cooke them just until the underside is lightly browned, about a minute and a half.

Keep the pancakes warm and separated, wrapped in a clean kitchen towel on a plate. You can keep them warm in a low oven, or in a warming drawer.

Once all the pancakes are made divide them between the plates and garnish with powdered sugar, toasted pecans and pumpkin seeds, and some sliced fruit. Drizzle with maple syrup and serve.

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