Muirhead Pecan Pumpkin Butter
Whole Wheat Pancakes
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2 cups white whole wheat flour or whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
1 egg yolk
1 cup Muirhead Pecan Pumpkin Butter
2 cups skim milk
3 eggs whites
Chocolate chips, optional
Vegetable oil for the griddle
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In a large bowl, whisk together flour, baking powder, and baking soda. In a separate bowl, mix together the egg yolk and Muirhead Pecan Pumpkin Butter then stir in milk until well blended. Beat egg whites in a separate bowl until soft peaks form. Combine the dry flour ingredients with the milk-pumpkin mixture just until combined. Gently fold the whites into the batter. (Optional, fold in chocolate chips at this point.) Lightly oil griddle set over a medium heat and pour batter by 1/4 cupfuls and cook until bubbles form on the top. Flip and brown on the second side. Makes about 20 pancakes.
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| Cohlan – 2011 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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