Pumpkin Pie Pancakes
2 cups flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup sugar
1 1/2 cups cooked and mashed pumpkin
1 cup milk
3/4 cup vegetable oil
1 teaspoon vanilla
In a medium bowl, sift the dry ingredients.
In a large bowl, beat the pumpkin, eggs, milk, oil and
vanilla. Add the dry ingredients and blend well.
Cook the pancakes one at a time, pouring 1/4 cup of the
batter onto a hot, greased griddle. Cook until the bottom is lightly brown and
bubbles form. Turn and cook the other side.
Serve hot with syrup.
The Herb Companion, Oct/Nov 1996