Pumpkin Pancakes

 

Pumpkin pancakes are a special treat for the fall or any time of the year.  You can buy a large can of pumpkin and use the remaining pumpkin for a pie! An excellent pancake recipe.

 

 

2 1/2
cups all-purpose flour
4
teaspoons baking powder
1
teaspoon cinnamon
1/4
teaspoon cloves
1/4
teaspoon ground ginger
1/4
teaspoon nutmeg
1 1/2
cups canned pumpkin
2
cup milk
4
eggs, separated
6
tablespoons dark brown sugar
1/4
cup white sugar
4
tablespoons butter, melted
1/2
teaspoon salt
Powdered sugar

 

 

In a large bowl, whisk the flour, baking powder, cinnamon, cloves, nutmeg, and ginger.  In another bowl, combine the pumpkin, milk, egg yolks, brown sugar, white sugar, butter and salt.

 

Add the liquid ingredients all at once to the dry, stirring just to blend.  The batter should be slightly lumpy.  Beat the egg whites until they are stiff but not dry.  Fold the whites into the batter.

 

Heat a lightly oiled griddle or heavy skillet over medium high heat.  For each pancake, pour one-fourth cup of batter onto the hot griddle, leaving space between the pancakes.  When bubbles cover the surface of the pancakes and the undersides are browned, turn the pancakes over and cook for two minutes more.  Dust with powdered sugar just before serving. 

 

Serves 6.