Pumpkin and Ginger Pancakes

Name: Pumpkin and Ginger Pancakes
Yield: 22
Ingredients: 12 oz of pumpkin puree; 1 3/4 cups all-purpose flour; 3 tablespoons ground cinnamon; 2 teaspoons active dry yeast; 1 teaspoon salt; 1 cup milk; 1 tablespoon grated ginger; 4 large eggs (separated); 1/4 cup melted butter; Oil for greasing; Creamy sauce and rose petal jelly to serve with; Fennel leaves for garnish

1
12 oz of pumpkin puree
2
1 3/4 cups all-purpose flour
3
3 tablespoons ground cinnamon
4
2 teaspoons active dry yeast
5
1 teaspoon salt
6
1 cup milk
7
1 tablespoon grated ginger
8
4 large eggs (separated)
9
1/4 cup melted butter
10
Oil for greasing
11
Creamy sauce and rose petal jelly to serve with
12
Fennel leaves for garnish

Ingredients

1
12 oz of pumpkin puree
2
1 3/4 cups all-purpose flour
3
3 tablespoons ground cinnamon
4
2 teaspoons active dry yeast
5
1 teaspoon salt
6
1 cup milk
7
1 tablespoon grated ginger
8
4 large eggs (separated)
9
1/4 cup melted butter
10
Oil for greasing
11
Creamy sauce and rose petal jelly to serve with
12
Fennel leaves for garnish

Directions

1
Wrap the pumpkin in foil and bake in a hot oven (250°F) for an hour, or until tender
2
Let it cool
3
Remove the pulp and mash it into 1 1/2 cups of puree
4
In a large mixing bowl, combine the flour, cinnamon, yeast, and salt
5
Set aside
6
In another bowl, whisk together the milk, ginger, pumpkin, egg yolks, and melted butter
7
Add the dry ingredients and mix until a thick batter forms
8
Beat the egg whites until stiff peaks form
9
Fold them into the pumpkin mixture gently
10
Heat a non-stick skillet greased with oil over medium heat
11
Pour in 1/3 cup of the batter and cook for 2-3 minutes on each side, or until bubbles appear on the surface and it's golden brown
12
Repeat with the remaining batter
13
Serve warm with dollops of creamy sauce and rose petal jelly, garnished with fennel leaves.