Riverbend Pumpkin Pancakes

Riverbend Retreat Pumpkin Pancakes

(4 servings)

• 2 cups flour
• 2 tbs granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/8 tsp. ginger & nutmeg
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 4 eggs -- separated
• 1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.

Serve with pure maple syrup and butter mixed with pumpkin pie spice.