Happy Halloween!

I had some pumpkin puree and wanted to make something new and different with it. I decided that pumpkin pancakes would probably be good so I looked online and found a recipe. The recipe calls for milk and vinegar, but you could definitely substitute buttermilk for those. I also used my immersion blender to mix the pumpkin with the milk before adding it to the other wet ingredients. I think that helped mix in the pumpkin. To serve, I cut a jack-o-lantern face out of a piece of paper, placed it over each pancake and dusted it with powdered sugar. Ashley really liked that her pancake had a face for Halloween. She liked it so much that she kept licking the face off and asking for another one! I will definitely make these again.

Pumpkin Pancakes

2 cups all-purpose flour (or whole wheat)

3 T brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice
1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1 1/2 cups milk

2 T vinegar

1 cup pumpkin puree

1 egg

2 T oil

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar (this was when I blended the milk with the pumpkin first). Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Spread out with the back of a spoon. Brown on both sides and serve hot.