Helens Priceless Pumpkin Pancakes Recipes

HELEN'S PRICELESS PUMPKIN PANCAKES

Steps:

• Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
• Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
• Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

HELEN'S PRICELESS PUMPKIN PANCAKES

Steps:

• Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
• Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
• Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

HELEN'S PRICELESS PUMPKIN PANCAKES

Steps:

• Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
• Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
• Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

GRANDMA HELEN'S PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
• Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
• In medium bowl with electric mixer, beat eggs until frothy.
• Add sugar, pumpkin, oil, spice and vanilla.
• Beat on low speed until combined, then increase to medium speed.
• Beat 1 minute.
• Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
• Add nuts and stir to combine.
• Pour into baking pan.
• Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
• Let cool in pan on rack for at least 1 hour before frosting.
• (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
• Add confectioners' sugar and vanilla and beat on low speed until fluffy.
• Add more powdered sugar if necessary to make a stiffer frosting.
• Store cake in the refrigerator.