I settled on the Pumpkin Walnut Pancakes. I chose to make them without the walnuts, as my family are not big fans. Here's my ingredients, all set to go. I actually made the pumpkin puree myself last fall and had it in the freezer ready to go.
Here's the next step...dry ingredients, wet ingredients, and egg whites, your standard recipe setup.
Final mixing step: beating the egg whites to stiff peaks and folding them into the batter. This is an unusual step for pancake batter; I've never done this with any other recipe.
The test pancake cooking in the pan. It puffed quite a bit in the pan, but browned very nicely.
Tada! The finished product. They're not perfectly shaped...as I said, the batter tended to puff up and made for awkward turning. But the taste totally made up for a slight flaw in appearance.
The flavor was wonderful: spices, buttery, and lightly sweet My kids wiped them out, and never knew they were sugar-free. I feel comfortable using NECTRESSE, since is natural. I'm going to have to try more recipes...with kids, every bit of sugar you can eliminate helps!
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