Pumpkin Pancakes

2 cups flour
2 tbs brown sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cups milk
1 cup canned pumpkin or mashed, cooked pumpkin
2 egg yolks
3 tbs melted margarine
2 egg whites

1. In a mixing bowl combine dry ingredients. In another bowl combine wet ingredients (except egg whites.) Combine the contents of the two bowls, it can be slightly lumpy.

2. Beat the egg whites until stiff peaks form (tips stand straight.) Gently fold into the batter leaving a few puffs of white. Do not overbeat.

3. Heat skillet and cook pancakes until golden brown.


Serve with Cider and Maple Syrup