Pumpkin Pancakes

Here's the perfect thing for nippy autumn breakfasts. Canned pumpkin works fine in this recipe, making it easy to make anytime.

Ingredients:
2 C flour
2 T sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 ½ C milk
1 C pumpkin puree
4 eggs, separated
1/4 C melted butter

Directions:
In a large bowl, sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff. Stir ¼ of beaten egg whites into batter to lighten it. Gently fold remaining egg whites into the batter. Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200 degree F oven until all pancakes are cooked.

Makes about 10 pancakes

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Recipe submitted by: Cheri Sicard - FabulousFoods.com http://www.fabulousfoods.com