This recipe calls for egg whites beaten into stiff peaks to be folded into the batter at the end, which gives you a nice fluffy pancake. But if you don't let them cook enough before you flip them, you'll end up with the top cooked part sliding off the bottom uncooked part. This happened to me several times.
But here's the yummy result- Pumpkin pancakes with hot apple cider syrup, mmmm. I used all natural fresh pressed apple juice that, I think, gave it a great flavor. I wouldn't use a kind made with sugar as this recipe calls for 1/2 cup of brown sugar per batch of syrup plus corn syrup. I tripled the batch and used 1/2 cup of brown sugar because that was all I had and it turned out very good. I think that the listed amount would be *way* too sweet.
And here's the aftermath- sigh. Amanda, my sweet daughter and dishwasher is in Spring Hill all day doing something with the church which means I can either leave this for her (which wouldn't be very nice of me because I can guarantee that she's not going to touch a pumpkin pancake) or do it myself. Hmmmm, I think I'll go work out first.