October Recipe of the Month

Pumpkin Pancakes
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Pumpkin Pancakes

Makes 12-16 pancakes


1 cup of All Purpose Flour
½ cup Pumpkin puree fresh cooked or canned
1 tbs. of Sugar
1 cup milk
2 eggs - separated
2 tsp. baking soda
¼ tsp. of salt
½ tsp. ground cinnamon
2 tbs. vegetable oil

Combine dry ingredients in a bowl.
In a second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil
Stir wet ingredient into dry ingredients.
Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
Serve with syrup.

Top with whipped cream if desired!