Whole Wheat Pumpkin Pancakes

First, I want to say thanks for all of your pumpkin recipes. Keep them coming this month. A good collection of pumpkin recipes bring variety that will come in handy year after year. In fact, we have two cook off challenges in both November and December so, the challenge will be changing right after Thanksgiving.

I have a couple more pumpkin recipes to put on here after this one, so I hope that they are not becoming a blur yet. This recipe, my whole wheat pumpkin pancakes, are certainly something to share. They are truely a piece of cake in both preparation and the fact that they melt in your mouth. During the summer, I never seemed to have time for breakfast (well, a good sit down anyway). But, as the seasons change and the climate gets colder,  I can't seem to start my day without sitting down and enjoying my breakfast. Maybe that's whay I think my whole wheat pumpkin pancakes give me one good reason to see what this season brings.

Whole Wheat Pumpkin Pancakes

by Madeline L.

Sift these Ingredients together in a medium bowl:

1 cup of whole wheat flour

1 teaspoon of baking soda

1 heaping teaspoon of baking powder

1/2 teaspoon of salt

2 Tablespoons of Pumpkin Pie Spice

In a small bowl:

Beat together 2 egg whites

In large bowl mix together:

1 cup of Pumpkin puree

2 egg yokes

1/4 cup of cooking oil

1-2 cups of Sour milk

(Mix 2 Tablespoons of lemon juice to 2 cups of milk and let it stand for 5 minutes)

Add dry ingredients to pumpkin mixture, mix, and then fold in egg whites.

Cooking Instructions: Cook like you would normal pancakes except this batter is a little thicker so, you will need to spread the batter a little with a spoon and cook these a little longer on the griddle (set at 400-450 degrees) or frying pan.
Use your best judgment as they might not bubble up as much like most packcakes do.

I like to put semi-sweet chocolate chips in or on these hotcakes.

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