Pumpkin Souffle Cakes

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Serves 8 (3 each):

2 C. pumpkin puree
1 C. milk
1/4 C. safflower oil (can substitute any other vegetable oil)
3 eggs, lightly beaten

2 C. flour
1/2 C. brown sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. allspice

2 egg whites
1 T. sugar
dash of salt
dash of cream of tartar

Heat a griddle to 355 F. Combine pumpkin, eggs, milk and oil in a large mixing bowl and mix until smooth. Combine flour, sugar, baking powder, and spices in another bowl. Stir the flour mixture into the pumpkin mixture until combined. Be sure not to overmix or your product will be tough. Beat the egg whites. When it starts to foam, add the tartar and salt. Continue whipping and gradually add the sugar and whip to medium peaks. Stir 1/4 of the whites into the batter to lighten, and then gently fold in the rest. Drop batter onto griddle by 1/4 C. Flip cakes when bottom is browned. Cakes are done when both sides are brown and spring back to the touch. Serve with your favorite syrup or fruit.