Pancakes!!
Yes, I have a thing for a luscious, fluffy homemade pancake. M loves everything pancake too, which is really cool. Come to think of it, I've never met a kid who doesn't love em.
I also love anything made with sweet potatoe or pumpkin. I have an amazing pumpkin pancake recipe, compliments of epicurious. One of the keys to this recipe is separating the eggs and wisking the egg whites. Super fluffy. It's such a great idea, that I've tried the egg white wisk with other recipes. All have been great. Enjoy. Sorry, no pics (we eat them way too fast)
Beware, this recipe makes at least 12 large pancakes.
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/8 cup (1/4 stick) unsalted butter, melted
1/8 cup vegetable oil
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter, vegetable oil, and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.