Recipe: Pumpkin Pancakes (using canned pumpkin and beaten egg whites)

PUMPKIN PANCAKES

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3/4 cup pumpkin puree, canned (not sweetened pie filling)
1 cup milk
2 eggs, separated
3 tablespoons dark brown sugar
2 tablespoons butter, melted
1/4 teaspoon salt
powdered sugar (for serving)

In a large bowl whisk the flour, baking powder, cinnamon, allspice, and ginger; set aside.

In another bowl, combine the pumpkin, milk, egg yolks, brown 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 1/4 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 2 minutes more.

Dust with powdered sugar just before serving.

Makes 4 servings
Source: Rocky Mountain News, July 30, 2003