Pumpkin Pancakes

My sister gave me this recipe.  You mix the batter the night before.  I have made it right before eating and they were fine but it does make a difference.  You want 3 bowls for this: one big and two medium sized.  Our favorite way to eat these is with the caramel syrup.  I always use the left over pumpkin from G H Pumpkin Bread.  The recipe calls for one cup of pumpkin.  There is just a little more then that left over so I go ahead and add it to the pancakes and it taste great. 


Pumpkin Pancakes
by: Home Run Recipes

 2 Cups Flour 
2 Tbsp Baking Powder
1 Tbsp Cinnamon
1 Tbsp Sugar
1/2 tsp Nutmeg
1/4 tsp Salt
4 Eggs
1 1/2 Cups Milk
1 Cup Pumpkin
3/4 Cup soft butter
1 Tbsp Vanilla

Mix the dry ingredients in a medium bowl: flour, baking powder, cinnamon, sugar, nutmeg, salt.  Separate the eggs.  Put the yolks in the big bowl and the whites in a medium sized bowl.  Beat the egg whites till stiff peaks form then set aside.  Beat the yolks then add milk, pumpkin, butter, and vanilla.  Then add the dry ingredients.  Fold in the egg whites.  Store in fridge till morning.  Cook pancakes on warm griddle.