Pumpkin Pancakes

2 cups flour

2 T sugar

4 tsp baking powder

1 tsp salt

1 1/2 tsp pumpkin pie spice

2 cups milk

1 cup pumpkin puree

1 tsp vanilla

4 eggs--separated

1/4 cup melted butter

Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)

These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YUM!

Rating:  **** Four Stars--These are delish but a little time consuming to make.  I usually save them for special occasions