Pumpkin Pancakes

Pumpkin Pancakes 1 1/4 Cups All Purpose Flour 3 Tbs. Sugar 2 tsp. Baking Powder 3/4 tsp. of Cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 3/4 tsp. Salt 1 1/3 Cups of Milk 3/4 Cups Pure Canned Pumpkin 4 large Eggs separated 1/4 Cup Butter Melted 1 tsp. Vanilla Extract Preheat your griddle or frying pan. Beat your egg whites in a stand mixer until soft peaks form. While your egg whites are mixing combine all the dry ingredients together. Whisk to combine. Combine all your wet ingredients together MINUS the egg whites. Stir until mostly combined. Don’t overwork this. You want a few lumps. Add in your dry ingredients and whisk to combine. Fold eggs into the batter. Pour 1/4 c. batter onto greased griddle or frying pan. Make sure the surface is hot before doing this or the pancakes become stuck to the pan. When bubbles form in the batter flip. Serve warm with syrup.