These pumpkin pancakes were a delicious Sunday morning breakfast. Flavored with warm spices cinnamon, ginger, nutmeg and cloves, they really hit the spot. Pumpkin can be a heavy ingredient but the secret to this recipe is the whipped egg whites which keep them light. We used the whole 8 tablespoons of butter but Ruth says you can get by with only 4. Served with maple syrup this was the perfect fall breakfast.
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Pumpkin Pancakes page 52 and from Ruth’s website.