Pumpkin Pancakes

The chill of fall was hanging in the foggy air this morning and it inspired me to whip up a batch of pumpkin pancakes.  I put pumpkin in a lot of foods, but this is a wonderful treat worth waking up for on a damp autumn morning.  The spices and aroma fill the house with promises of pumpkin pie and encourage the most hesitant children to rise out of bed.

I am going to serve these delectable orbs with cinnamon butter, roasted pecans, and maple syrup during Thanksgiving when we host the in-laws.  I am hoping to impress them with my faux IHOP menu-  their favorite restaurant.  Besides being packed with a lot of vitamins they will earn me brownie points with my mother-in-law!


Here's what you will need to create these special pancakes:

• 4 eggs, separated
• 2 cups milk
• 1 cup pumpkin
• 1/4 cup butter
• 2 cups flour
• 1/4 cup brown sugar
• 1 Tablespoon baking powder
• 1 Tablespoon cinnamon (I also add a smidgen of nutmeg and cloves)

Here's what you do:

• In a large bowl, beat the egg whites until soft peaks form.

• In another bowl, beat yolks, milk, pumpkin, and butter.
• Stir in flour, sugar, baking powder, and cinnamon.

• Fold in egg whites.
• Cook on a hot, greased griddle.

Do you have any special ways to fix pumpkin?