PUMPKIN PANCAKES

FROM KYLE & EMILY

2 cups flour
2 teaspoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin
4 eggs (separated)
1/4 cup melted butter

Sift together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Combine milk, pumpkin, egg yolks and butter. Pour into dry ingredients and stir just until blended. Beat egg whites until stiff; fold into batter. Grease electric skillet lightly and heat to 375 degrees. Cook until top is bubbly and dry on the bottom is deeply browned, turn. Makes 2 dozen 3-4 inch pancakes. They take a bit longer to cook than normal pancakes.

These are best served with warm apricot jam.