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Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 heaping teaspoon baking powder
  • ½ teaspoon salt, plus a pinch for egg whites
  • 7 ½ ounces canned pumpkin
  • ¾ cup milk
  • 4 eggs, separated
  • 1 orange, zested and juiced
  • Butter, for cooking pancakes
  • Powdered sugar, for dusting
  • Cinnamon Maple Syrup, for serving, recipe follows
  • Vanilla Whipped Cream, for serving, recipe follows
  • Thick-Cut Bacon, for serving, recipe follows
  • subheading: Cinnamon Maple Syrup:
  • 1 cup grade B maple syrup
  • 1 cinnamon stick
  • subheading: Vanilla Whipped Cream:
  • 1 ½ cups heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • subheading: Thick-Cut Bacon:
  • 4 slices thick-cut bacon (4 ounces)
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