Shelly's Recipe

PUMPKIN PANCAKES II

Category: Pancakes

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt and cinnamon
1/4 tsp nutmeg
1 1/2 cups milk
1 cup pumpkin puree
4 eggs yolks
4 egg whites
1/4 cup melted butter

In a large bowl, sift together dry ingredients. Combine milk and next 3 ingredients and stir into dry ingredients just until blended. Beat egg whites until stiff. Stir 1/4 of beaten egg whites into batter to lighten it. Gently fold remaining egg whites into the batter.

Heat skillet over medium heat. Spoon batter into hot oiled skillet, allowing about 3 tbsp per pancake. Cook pancakes for about 1 1/2 - 2 minutes on each side. Serve immediately or keep warm on a baking sheet in a 200 degree oven.