Valerie Bertinelli's Pumpkin Pancakes

Ingredients

Cooking Directions

Combine the flour, sugar, baking powder, cinnamon, ginger, and cloves in a bowl and whisk to combine. Whisk in the milk, egg yolks, pumpkin, and oil until just combined. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on high until they hold stiff peaks, about 2 minutes. Using a rubber spatula, gently but thoroughly fold the whites into the batter.

Preheat a large well-seasoned cast-iron or nonstick skillet over medium-high heat, and add just enough butter to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add 1/4-cup dollops of batter, allowing enough room between each for them to spread slightly. Cook until the edges appear cooked, adjusting the heat as necessary, about 3 minutes. Flip and cook about 2 minutes more. Serve warm with the maple syrup.

Per serving (when serving 4): 467 calories, 8 g protein, 63 g carbohydrates, 21 g total fat, 5 g saturated fat, 2 g fiber, 170 mg sodium

Per serving (when serving 8): 285 calories, 4 g protein, 45 g carbohydrates, 11 g total fat, 3 g saturated fat, 1 g fiber, 87 mg sodium

Makes about 16 / Serves 4 for brunch or 8 for breakfast

This recipe was styled by chef Karen Pickus for Good Morning America.

Reprinted from "One Dish at a Time" by Valerie Bertinelli. Copyright (c) 2012 by Valerie Bertinelli. By permission of Rodale, Inc. Available wherever books are sold.