Saturday, April 11, 2009

Take A Bite Of: Souffled Pumpkin Pancake

Some real southern comfort. I went to a lunch honoring Paula Deen yesterday, and got to meet and chat with this Food Network star. To be candid, I have just not gotten cozy with Southern Cooking during my tenure in the south. But I recently finished Paula Deen's memoir, "It Ain't all about the Cookin' " and she has overcome a great deal to be sitting where she is today. And at 60+, she is a pistol with a very sassy wit (and vocab). Love it!

That same day, a friend emailed me requesting recipes for brunch this weekend. For everyone celebrating, Easter or otherwise, if you want something special, put this on your table. Katie Lee Joel did a guest spot on one of Paula's shows and this was the recipe du jour. It is the first recipe from the show I have ever made, and I loved it. (Plus, it didnt have the typical 1 stick of butter requisite!)

A light and airy bite of delicious. You may think pumpkin is merely an end of the year holiday staple, but this blend is just right for a springtime brunch. I served it a brunch recently and it was a hit. I skipped the pecans and it didn't reduce the effect at all. Buon Appetito.

Souffled Pumpkin Pancake

5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.

Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

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