This handwritten recipe was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Spicy Pumpkin Pancakes
2 c. flour
2 Tbsp. sugar
4 tsp. b. powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. milk
1 c. canned pumpkin
4 eggs, separated
1/4 c. butter, melted
Sift together into a large bowl the flour, sugar, b. powder, salt and cinnamon. Combine the milk, pumpkin, egg yolks and butter; pour into the dry ingredients and stir just until blended. Beat egg whites until stiff; fold into batter. Grease griddle lightly. Pour on batter, about 1/4 c. at a time. Cook until top is bubbly and dry and bottom deeply browned; turn and cook other side until browned.
Makes about 2 doz. 2 to 4-inch pancakes.