Pumpkin Pancakes

From Susette Trickett

(I double this recipe for my family of 6)

1 c. flour

1 T. sugar

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

2 eggs separated

1 c. milk

¾ c. canned pumpkin

2 T. vegetable oil

Combine dry ingredients.  In another bowl, whisk the egg yolks, milk, pumpkin, and oil.  Stir into dry ingredients just until moist.  Beat egg whites until soft peaks form;  fold into batter.

Vanilla Cream Syrup

(I double and keep extra in refrigerator)

4 c. sugar

2 c. karo syrup

1 c. water

2 tsp. cinnamon

Boil these ingredients together.

Fold in 2 c. heavy whipping cream