Pumpkin Walnut Pancakes - cooking recipe

Ingredients

1 1/4 cups buttermilk
3/4 cup canned pumpkin puree
4 large eggs, separated (can use extra large eggs also)
1/4 cup sugar (can use more for a sweeter taste)
1 teaspoon vanilla
1/4 cup melted butter
1 1/3 cups cake flour
2 teaspoons pumpkin pie spice (reduce amount for less stronger spice taste)
1 teaspoon baking soda (slightly heaping)
1 teaspoon baking powder
1/2 teaspoon salt
oil (for frying)
3/4 cup chopped walnuts

Preparation

In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
Lightly oil or butter a skillet over medium heat.
Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
Turn pancakes over and cook until brown (about 1 minute).
Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
Delicious!