Combine the flour, baking powder, cinnamon, sugar, nutmeg, and
salt. Separate the eggs saving the egg whites and beat yolks
slightly then add milk, pumpkin, melted butter, and vanilla. Mix
together and then add in flour mix.
Beat egg whites to stiff peaks and fold into pumpkin mixture. Cool
in fridge several hours or overnight and serve with hot buttermilk
syrup.
For the syrup, combine all ingredients except baking soda & vanilla
in a large saucepan and bring to a boil. Stir in 1 tsp. baking soda
and 1 tsp. vanilla. Syrup will fizz to twice its size. Stir occasionally.
Best served when hot
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