RECIPE: Pumpkin Pancakes

Pumpkin Pancakes

2 cups all-purpose flour

2 T. brown sugar, packed

1 T. baking powder

1 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

1/2 cup canned pumpkin

1-1/2 cups milk

2 T. oil

Combine flour, brown sugar, baking powder, salt and spices in a large bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking for an additional 2 to 3 minutes, until golden. This make about 16 small pancakes. I usually double or triple this recipe.