Cinnamon Pumpkin Pancake
1 cup all-purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/2 cup canned pumpkin
2 large eggs, separated and divided
2 Tablespoons oil
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
In a separate bowl, blend together milk, pumpkin, beaten egg yolks and oil.
Add pumpkin mixture to flour mixture all at once; stirring until just blended.
Beat egg whites until stiff peaks form, then gently fold into pancake batter.
Spoon 1/4 cup batter onto a griddle sprayed with non-stick vegetable spray.
Cook until bubbles begin to form around the edges, turn and cook until second side is golden.
Serve with Apple Cider Syrup.
Makes 18 pancakes.
Posted by Pat in IN