Pumpkin Pancakes
5 servings

2 cups flour
2 tablespoons sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 ½ cups buttermilk
1 cup pumpkin
4 eggs separated
¼ cup melted butter

Sift together all dry ingredients.
Combine milk, pumpkin, egg yolks & butter.
Stir pumpkin mixture into the dry ingredients.
Beat the egg whites until stiff, fold into the batter.
Pour about a 1/3 of a cup at a time onto a hot, lightly greased griddle.
Cook until top is bubbly; turn.
Cook the other side until browned.
Serve with butter and pure maple syrup.

Served at Garden Grove Bed & Breakfast in the Fall & Winter Seasons

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