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October means Halloween, red and orange leaves and recipes made with pumpkin. This week, we'll share some tasty ways, both sweet and savory, to put pumpkin to delicious use. This one comes from and was originally printed in Bon Appetit magazine in October 2003.


1 1/4 cups buttermilk

3/4 cup canned pure pumpkin

4 large eggs, separated, room temperature

1/4 cup sugar

3/4 teaspoon vanilla extract

1/4 cup (1/2 stick) unsalted butter, melted

1 1/3 cups cake flour

1 3/4 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped walnuts

Pure maple syrup


Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.

Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.

Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.