Here's the prefect thing for nippy autumn breakfasts.
  • 2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cups milk
  • 1 cup pumpkin purée
  • 4 eggs, separated
  • ¼ cup melted butter
    In a large bowl, sift together the dry ingredients. Combine the milk, egg yolks,  butter and pumpkin purée and stir into the dry ingredients until just blended. Beat the egg whites until stiff. Stir ¼ of the beaten egg whites into the batter to lighten it. Gently fold remaining egg whites into the batter. Heat the skillet over a medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon the batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1½-2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface. Flip the pancakes and cook for about 1½ minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Serves 4