Pumpkin Pancakes
Prep 8 minutes - Cook 4 minutes per batch
1 cup flour 2 large eggs, separated
2 tsp baking powder 3/4 cup milk
1/2 teaspoon salt 1/2 cup canned pumpkin
1 tbsp sugar 1/4 cup butter, melted
1/2 tsp ground cinnamon or pumpkin pie spice
- Combine first 5 ingredients in a large bowl
- Combine egg yolks, milk, pumpkin, and butter; add to flour mixture, stirring just until dry ingredients are moistened
- Beat egg whites at high speed with an electric mixer until stiff peaks form
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle
- Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side
Yield: 12 (4 inch) pancakes
