Pumpkin Pancakes with Buttermilk Syrup

In large bowl mix:
2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In a small bowl, mix:
2 slightly beaten egg whites
1 1/2 c. milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Pour on hot griddle. Makes 16 pancakes.

Syrup

Bring to boil over medium heat:
2 c. sugar
2 cubes butter
1 c. buttermilk
2 tbsp. Karo syrup

Remove from heat and add:
2 tsp. vanilla
1 tsp. baking soda

Serve over pumpkin pancakes.