Recipe: Pumpkin Pancakes (using beaten egg whites)

PUMPKIN PANCAKES

2 cups flour
2 Tbsp granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 1/2 cups milk
1 cup pumpkin puree (unsweetened)
4 eggs, separated
1/4 cup melted butter

Sift together dry ingredients; set aside.

Combine milk, pumpkin puree, egg yolks and butter. Stir into dry ingredients until just blended; set aside.

Beat egg whites until stiff and fold into batter.

Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.

Source: E. Stevens, 1994