Pumpkin Pancakes

 

Makes 4 servings

 

1 C. all-purpose flour

1 Tbls. Sugar

½ tsp. Salt

2 tsp. baking powder

½ tsp. Cinnamon

Dash of nutmeg

¾ C. milk

¾ C. canned pumpkin

2 eggs, separated

2 Tbls. melted butter

 Sift together all dry ingredients. Combine milk, pumpkin, egg yolks and butter. Stir in dry ingredients until blended. Beat egg whites until stiff; fold into batter. Cook on hot, lightly greased griddle until bubbly on top. Turn and cook until brown.
Serve immediately.

 

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