Pumpkin Souffle Pancakes

Light as a feather and tastes like pumpkin pie.

1 cup flour
1 tea. baking powder
1/2 tea. baking soda
1/2 tea ground nutmeg
1/2 tea ground ginger
2 Tab. brown sugar
pinch of salt
1 egg
2Tab melted butter
3/4 cup half&half
2 oz. vanilla yogurt
3/4 cup pureed pumpkin (fresh or frozen)

Whisk together all dry ingredients in a large bowl. In another bowl whisk egg yolk, butter, yogurt, pumpkin and half&half. Combine dry ingredients with pumpkin mixture until blrnded. Fold in stiffly beaten egg white.
Spoon 1/2 cup portions of batter onto lightly buttered griddle heated to 350 degrees.
Brown on both sides. sErve with ginger butter or cinnamon butter.
Ginger Butter: Blend half a stick of butter with 2 Tab. chopped candied ginger.
Cinnamon Butter: Blend half a stick of butter with 1 Tab honey and 1/2 Tea. cinnamon.

Recipe Summary:
Yield: 8 big pancakes
Prep Time: 15 minutes
Cook Time: 5 minutes

Recipe Provided By:
Goodman House B&B
Chico, CA

Chico Bed and Breakfast Inns