Light Pumpkin Pancakes - cooking recipe

Ingredients

2 c. flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 egg whites, slightly beaten
1 1/2 c. skim milk
1/2 c. canned pumpkin
salad oil
maple flavored syrup

Preparation

In large bowl, mix first 7 ingredients.
In small bowl, combine egg whites, milk, pumpkin and 2 Tbsp. oil; add to flour mixture; stir just until flour is moistened.
Heat griddle over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 c. onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and edges look dry. With pancake turner; turn and cook until undersides are golden. Place on warm platter.
Repeat until all batter is used, brushing griddle with more oil if necessary.
Serve pancakes with syrup if desired.
Makes 16 pancakes.
Each pancake without syrup: about 96 calories, 2 g. fat, 0 mg. cholesterol, 150 mg. sodium.