Instructions:

Pumpkin Pancakes

Made these for breakfast this morning and they were soooo delicious!

2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 1/2 cups milk
1 cup pumpkin puree (canned pumpkin is fine)
4 eggs, separated
1/4 cup melted butter

In a large bowl, sift together dry ingredients.

Combine milk, egg yolks, butter and pumpkin and stir into dry ingredients until just blended. Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten it. Gently fold in remaining egg whites. Heat skillet over medium heat. Spoon batter onto hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 minutes (or until large bubbles form on uncooked surface). Flip pancakes and cook for 1 1/2 to 2 minutes on other side.

This is supposed to serve 4. But it would have to be 4 very hungry people I would say it serves about 6.