Title: Susan Cunningham's Pumpkin Pancakes
Categories: Bread Breakfast
Yield: 4 Servings

1	c	Whole wheat flour
2/3	c	White flour
2	ts	Baking powder
1/4	ts	Salt
2/3	c	Cooked squash, pumpkin, sweet potatoes, -- pureed
		Or parsnips*
2		Eggs; separated
1	c	Milk
2	ts	Melted butter
		Maple syrup

Recipe by: The LL Bean Book of "New" New England Cookery *The vegetable can be leftover pumpkin or squash that has been baked with maple syrup, honey, or, some other sweetener and butter, or sweetened sweet potatoes or perhaps even sweetened parsnips. Remove any skin and puree the vegetable in a food processor or put through a vegetable mill.

Toss or sift the flours, baking powder, and salt together. Beat the vegetable puree with the egg yolks, milk, and butter, and mix with the dry ingredients. Beat the egg whites until they hold firm peaks and fold them into the batter. Ladle about 1/4 cup of batter at a time onto a preheated, lightly greased griddle. Bake until bubbles appear on the surface, then turn and bake the other side until lightly browned. Serve with warm maple syrup.

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