Ingredients

2 cups all-purpose flour

3/4 cup sugar

1 heaping teaspoon baking powder

1/2 teaspoon salt, plus a pinch for egg whites

7 1/2 ounces canned pumpkin

3/4 cup milk

4 eggs, separated

1 orange, zested and juiced

Butter, for cooking pancakes

Powdered sugar, for dusting

Cinnamon Maple Syrup, for serving, recipe follows

Vanilla Whipped Cream, for serving, recipe follows

Directions Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.

Preheat the griddle.

Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.

Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.

Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup and Vanilla Whipped Cream.

Cinnamon Maple Syrup:1 cup grade B maple syrup1 cinnamon stick Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.

Vanilla Whipped Cream:1 1/2 cups heavy cream, chilled1 teaspoon vanilla extract1 tablespoon sugar Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.