Pumpkin pancakes #2

Yield: 8 Servings

Measure Ingredient
2 cups Flour
2 tablespoons Granulated sugar
4 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1½ cup Milk
1 cup Pumpkin puree
4 Eggs; separated
¼ cup Melted butter

From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:42:54 GMT This recipe is from the San Jose Mercury News Food section, Oct, 1990 I believe.

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about ⅓ cup at a time. Cook until tops bubble and turn and cook other side.

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