I was craving the sweet, cinnamon goodness of homemade pancakes. But I also wanted something light and ideally with protein so I could run around with Ramona at the Capitol Hills Golf Course (greatest winter dog destination).
I was too involved in trying to figure out what I was doing to remember to take pictures of the process, oops! So bear with the wordy post.
1. Start by separating eggs ( yolks in one bowl, whites in another). I used three eggs.
2. Whip the egg whites with pumpkin pie spice and a dash of vanilla. side note: I hate measuring things, I avoid it at all cost. I apologize for this is it makes my “recipes” insanely unhelpful. I used my beautiful yellow kitchen aid mixer (thanks family for this precious equipment), if you don’t have a stand or hand mixer you’ll probably stop reading now, or try to whip some egg whites until your one arm is incredibly muscular. Good for you!
3. Once they were thickened and stiff (ish), I carefully folded the yolks into the bowl using a rubber spatula. Set that to the side for a hot second.
4. Mix about a cup of pumpkin (that canned goodness, everyone should always have some in their pantry. Fact.) with more pumpkin pie spice, or really whatever you have on hand is fine and vanilla. See a theme going here?
5. Butter a small pan, once it is hot enough pour the pumpkin into the pan and squish it down into a thinner layer. Then VERY slowly and carefully pour the egg mixture over the pumpkin. Make sure the pan isn’t too hot or you’ll have scrambled eggs.
6. Pop that pan into the oven at 375 until firm and slightly browned.
Do not burn your hand pulling the pan out if the oven. Seriously. Use a pot holder no matter how much you’re hand wants to burn itself.
7. Flip the “pancake” onto a plate. Topping with fruit and putting crispy bacon on the side totally optional.