Whisk first 5 ingredients in large mixing bowl
to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla
in a medium bowl to blend well. Add the pumpkin mixture to the dry
ingredients; whisk just until smooth (batter will be thick). Using
your electric mixer; beat egg whites in another medium bowl until
stiff but not dry. Fold whites into batter in 2 additions.
Brush large nonstick griddle or skillet with oil; heat over medium
heat. Working in batches, pour batter by 1/3 cupfuls onto skillet.
Cook until bubbles form on surface of pancakes and bottoms are brown,
about 1 1/2 minutes per side. Repeat with remaining batter, brushing
skillet with oil between batches.
Serve hot with Maple syrup.
|
