2 cups flour
2 tbsp sugar
4 tsp
baking powder
1 tsp salt
cinnamon,
nutmeg,
allspice, ground-up
ginger,
cloves
1.5 cups milk
1 cup canned or pureéd
pumpkin
4 eggs, separated
1/4 cup melted butter
Sift dry ingredients together. Experiment with the spices. Don't
overdose.
Combine milk, pumpkin, egg yolks, and butter.
Stir milk mixture into dry ingredients until blended.
Beat
egg whites until stiff and fold into batter.
Fry. Flip once.
Makes, depending on size, anywhere from 7-17.
Good with whatever pancakes are good with. A lot of people I know like to use
whipped cream.