Pecan Pumpkin Filled Pancakes
- 4 oz. cream cheese, at room temperature
- 1 cup pecan pumpkin butter
- 2 cups all-purpose flour
- 2 Tbs. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 4 eggs, separated
- 2 cups buttermilk
- 4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking
In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble. Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute.
Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more. Repeat with the remaining batter and filling. Makes about 35.