1 cup flour
1/2 tsp. ginger
1 Tbsp. sugar
2 tsp. baking powder
1/2 cup canned pumpkin
1/2 tsp. salt
2 eggs, separated
1/2 tsp. cinnamon
1 Tbsp. melted butter
Combine dry ingredients in a large bowl. In another bowl, combine liquids and egg yolks. Blend into dry ingredients. Beat egg whites until stiff, gently fold into batter. Use 1/4 cup for each pancake. Serve with powdered sugar and butter.