Preparation:
Sift flour, sugar, baking powder, nutmeg, and ginger into a large bowl. Stir
in milk, pumpkin,
and apple butter. In separate bowl, beat egg whites with electric mixer on
high until stiff peaks form.
Gently fold egg whites into batter. Spoon 1/3 c. batter for each pancake
onto a hot nonstick griddle.Turn pancakes when top is covered with
bubbles and edges begin to brown lightly. Cook second side until lightly |