Pumpkin Pancakes

2 egg yolks

1 cup canned pumpkin

1 1/4 cups milk

2 tbsp. melted shortening

2 tsp. baking powder

1/2 tsp. salt

2 tbsp. sugar

1 cup flour

2 egg whites, beaten until fluffy

Beat the egg yolks, add the pumpkin, milk, and shortening. Sift the baking powder, salt, and sugar with the flour. Combine the two mixtures. Gently fold in the beaten egg whites. Fry on a hot griddle.