Pumpkin Pancakes Recipe

RECIPE INGREDIENTS
2 2/3 cup flour
Cinnamon, nutmeg, ginger & cloves to taste
2 teaspoons baking soda
2 teaspoons of baking powder
1 teaspoon salt
8 eggs (separated)
2 1/2 cups buttermilk
1 1/2 cups pumpkin (one 15 ounce can)
1/2 cup sugar
1 1/2 teaspoons vanilla
1 stick of melted butter, slightly cooled

RECIPE METHOD
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites until stiff but not dry.
Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.
Cook on a hot grill until bubbles form at the edges. Flip and cook 2 to 3 minutes more.



Recipe reprinted by permission of Woolverton Inn, NJ. All rights reserved.