Here's a Thanksgiving breakfast that the whole family will enjoy!
by: Susie Horne/ Cheryl Dillon
2 c. all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ c. milk
1 c. pumpkin
4 eggs, separated
¼ c. butter, melted
*In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
*Combine milk, pumpkin, egg yolks, and butter in another bowl. Pour into dry ingredients. Stir just until blended.
*Beat egg whites until stiff. Fold into batter.
*Preheat griddle, grease lightly. Pour on batter, about ¼ cup for each pancake. Cook until tops bubble and is dry and bottom browned. Turn and cook other side until browned. Makes about 2 dozen 3-4 inch pancakes.