Pumpkin Pancakes

From The Big Book of Breakfast, 2003, by Maryana Vollstedt.

• Ready In: 25 mins
• Yields: 16 pancakes

Ingredients

• 1  cup all-purpose flour
• 1⁄4 cup yellow cornmeal
• 2  tablespoons sugar
• 1  teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1 1⁄3 cups milk
• 3⁄4 cup canned pumpkin
• 3  large eggs, separated
• 3  tablespoons butter, melted
• 1⁄2 teaspoon vanilla extract

Directions

1. In a large bowl, place the dry ingredients (flour through salt) and whisk them together to combine well.
2. In a medium bowl, whisk together the wet ingredients (milk, pumpkin, egg YOLKS, melted butter, and vanilla). Add wet pumpkin mixture to dry flour mixture and whisk until smooth.
3. In a medium bowl, best the egg whites until peaks form. Fold into pumpkin batter.
4. Preheat a griddle or skillet on medium-high heat, then lightly spray or brush with vegetable oil. Pour 1/4 cup of batter on to griddle for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden on the other side, another minute or two.