Pumpkin Pancakes

While there are many things to love about Fall, one of my favorites is the food, namely ANYTHING with pumpkin. Several years ago I was introduced to a fabulous recipe for Pumpkin Pancakes and it instantly became a family favorite. We even have it for supper since pumpkin is technically a vegetable (but if anyone clues my kids in on that fact they will have to deal with my wrath.) In celebration of this season, I thought I would share the recipe.

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups milk

1 cup pumpkin puree

4 eggs (my recipe calls for separating them, but I don't do that, too much effort- dirtying more dishes, but if you are a glutton for punishment or a better "cooker" than me beat the egg whites until stiff and fold them into the batter after mixing together all the other ingredients.)

1/4 cup melted butter

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Pour about 1/4 to 1/3 cup batter onto hot, greased griddle. Cook until tops bubble; turn and cook other side. Serve with warm maple syrup, and whipped cream, after all, syrup is a fruit because it comes from a tree (we use the real stuff) and the whipped cream is dairy- I can justify it all.

On a side note, the smallest size of pumpkin puree that I can find is 15 oz. (approx 2 cups). Instead of having half a can of pumpkin puree left over, I just double the recipe. Then I freeze the leftovers and they make a fabulous quick breakfast for those rushed "school mornings."