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Pumpkin Pancakes
Recipe

Homemade pumpkin puree makes the most extraordinary pancakes—but purchased puree certainly works fine, too. Scatter a few pecans on top if you’re feeling nutty.

Ingredients

Serves About 16
4-inch pancakes

2	cups	flour
1	tablespoon	baking powder
1/2	cup	sugar
1/2	teaspoon	salt
1 1/2	teaspoon	ground cinnamon
1/2	teaspoon	ground nutmeg
1/4	teaspoon	ground allspice
2		eggs, beaten
1/2	cup	pumpkin puree*
1 1/2	cups	milk
2	tablespoons	butter, melted and cooled
1	teaspoon	vanilla
~		butter for frying

*Use canned solid pack or home roasted pumpkin puree. Do not use canned pumpkin pie mix.

	Directions
	Sift the flour, baking powder, sugar, salt, cinnamon, nutmeg and allspice together in a spacious bowl. Set aside. Combine the eggs, pumpkin, milk, butter and vanilla in a spacious bowl. Mix well. Add the wet ingredients to the dry and mix gently only until combined; do not overmix. Grease and preheat a griddle or frying pan over medium-high heat. Ladle the batter and cook until bubbles form around the edges of each pancake. Flip and brown the other side. Remove and hold on a heat-resistant plate in a warm oven until all pancakes are cooked. Top with butter, maple syrup or whipped cream and serve immediately.

Preparation time: Under 30 minutes.

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