Souffled Pumpkin Pancake

This souffled pumpkin pancake is super tasty, I absolutely loved it! It is a great way to make one giant pancake in one pan, instead of standing over the stove making pancakes one by one. It is quite simple to put together as well, the most tedious part is beating the egg whites until soft peaks forms, it only takes a few minutes and it is well worth it! The pumpkin flavor is absolutely delicious and it is flavored with pumpkin pie spice and vanilla. The pumpkin puree keeps this nice and moist and the texture of the pancake is oh so light and fluffy. It gets topped off with candied pecans that get cooked in a little butter and brown sugar and make the perfect sweet and crunchy topping. Sprinkle it with a little powdered sugar and drizzle it with warm maple syrup and you have the perfect breakfast, brunch, lunch, dinner, or dessert! Enjoy!

Souffled Pumpkin Pancake: (Recipe Courtesy Katie Lee Joel, Paula Deen's Family Cookbook)

Ingredients:

-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, seperated

-2/3 cup buttermilk

-1 1/4 teaspoons vanilla extract

-1 cup pumpkin puree

-Confectioner's sugar, for dusting

-Maple syrup, for serving

Directions:

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 bow, 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 the 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 20-30 minutes or until golden brown.

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