1 cup All Purpose Flour
1/2 cup Pumpkin puree fresh cooked or canned
1 Tbs. Sugar
1 cup 2% Milk
2 Eggs, separated
2 Tsp. Baking Soda
1/2 Tsp.Ground Cinnamon
1/2 Tsp.Ground Cloves
1/2 Tsp.Ground Nutmeg
2 Tbs. Vegetable Oil
Combine dry ingredients and spices in a bowl.
In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
Stir wet ingredient into dry ingredients.
Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
Serve with syrup.
Makes: 12-16 pancakes