PUMPKIN PANCAKES WITH MAPLE WHIPPED CREAM

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

Makes 16 pancakes w/1/4 cup batter.

Serve with Hot-Cider Syrup & Maple Whipped Cream

MAPLE WHIPPED CREAM
1. Chill a metal bowl in the freezer.
2. Remove bowl from freezer and add one cup of heavy whipping cream to the bowl.
3. Beat cream with a hand mixer.
4. As cream begins to thicken, gradually drizzle in 1/4 cup real maple syrup.
5. Continue beating until whipped cream is stiff.
6. Serve atop your favorite dessert!

Tips:
1. Pumpkin pie goes GREAT with maple-flavored whipped cream.
2. If you need more maple whipped cream, make two batches, rather than trying to double the recipe.