2    cups flour
2    Tbs granulated sugar 4 tsp baking powder
1    tsp salt
1    tsp cinnamon
1.5  cups milk
1    cup pumpkin puree
4    eggs, separated
1/4  cups melted butter

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin
puree. Stir into dry ingredients until just blended.  Beat egg whites
until stiff and fold into batter.  Pour onto hot, oiled griddle, about
1/3 cup at a time.  Cook until tops bubble and turn and cook other side.
 
Crunch, Crunch…… Enjoy those seeds!
Save and clean the seeds.
Mix with a small amount of cooking oil and place on a cookie sheet.
Roast in the oven at 250 degrees F. for 15 minutes.
Stir. Cook slightly longer until a golden brown.
Place on paper towels to absorb excess oil. Enjoy!