Yield: 8 Servings
|2 tablespoons||Granulated sugar|
|4 teaspoons||Baking powder|
|1 cup||Pumpkin puree|
|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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