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

3 eggs

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