These are such a yummy change of pace. The grandchildren love them...
1 Cup Flour
1 Tablespoon Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
2 Eggs, separated
1 Cup Milk
1/2 Cup Canned Pumpkin
2 Tablespoons Vegetable Oil
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.
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 the Caramel-Orange Syrup. (See Recipe)
This recipe has quickly become one of our favorites and a much requested breakfast pancake from the grandchildren. I also substitute sweet potatoes for pumpkin. Very nutritious and yummy.
