Pumpkin Pancakes (makes 8 – 10 pancakes)
- 1 cup all purpose flour - 2 tablespoons brown sugar - 2 tablespoons baking powder - 1 teaspoon fresh grated ginger (we like it!) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon ground allspice	- 1/2 teaspoon salt - 3/4 cup milk or half & half - 2 beaten eggs - 2 tablespoons cooking oil - 3/4 cup fresh cooked and puréed pumpkin (or butternut squash) - 1 teaspoon pure vanilla extract
(1) Mix together the dry ingredients (2) Mix together milk, pumpkin, beaten eggs, vanilla, oil; add to dry ingredients beating until blended (3) Lightly oil or butter a heated skillet or griddle and pour in about 1/4 cup of batter for each pancake. Cook until the edges are just dry. Turn pancakes and cook until lightly browned. Keep warm in very low oven while making remaining pancakes. Makes 8 -10 pancakes.