A Pancake Supper!

Shared by Aubrie Williams

·         PUMPKIN PANCAKES:

·         1 cup all-purpose flour

·         1 tablespoon sugar

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         2 eggs, separated

·         1 cup milk

·         1/2 cup cooked or canned pumpkin

·         2 tablespoons vegetable oil

1.      Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

2.      Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and syrup.