| This recipe is liked by 0 person(s). |
Pumpkin Soufflé Pancakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3 T | low fat margarine |
| 1 cup | all-purpose flour |
| 1/4 cup | sugar |
| 1 tsp | baking powder |
| 1/2 tsp | ground cinnamon |
| 1/8 tsp | ground nutmeg |
| 1/8 tsp | ground cloves |
| 1/8 tsp | ground allspice |
| 1/4 tsp | salt |
| 1 cup | low fat milk |
| 3/4 cup | canned puréed pumpkin |
| 4 | eggs, separated |
| 1 tsp | vanilla extract |
Nonstick cooking spray
This recipe is from The Next Grilleration George Foreman Cookbook.
Melt the margarine in the microwave oven. In a large bowl, combine the dry ingredients. In a medium bowl, whisk together the milk, pumpkin, egg yolks, vanilla extract and melted margarine until well blended. Add the pumpkin mixture to the dry ingredients and stir until smooth. In another medium bowl, beat the egg whites with an electric mixture until stiff, but not dry. Gently fold half of the egg whites into the batter and, once incorporated, fold in the remaining half. The batter will be slightly thick.
Place the Waffle Plate in the top of the grill and the Baking Pan in the bottom. Set the lever to the back. Set the temperature to High to allow the grill to preheat. When the green light goes off, the grill is preheated. Coat the grill with nonstick cooking spray. Spoon the batter onto the Baking Pan in 1/4-cup measures and close the lid. Cook the pancakes for 3 minutes. Check the pancakes and continue cooking, if necessary, until the pancakes are browned and the center is puffy and moist. Repeat with any remaining batter. Keep warm in the oven or serve immediately with syrup or honey.
Serves 6.
Note: These pancakes cook slower than regular pancakes. On a griddle, the temperature should be set to about 250 degrees to ensure that they cook all the way through without burning the outside.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe