Pumpkin Pancakes

I can't get enough pumpkin. Really, I can't. Until a few weeks ago it was difficult to find canned pumpkin in the store, so I had to raid my stash and was down to my last two cans of pumpkin. Ackkk! I decided to make this yummy pancake recipe for dinner one night, and it was a hit. Paired with a simple cinnamon syrup, it was like eating dessert.

Here's what you need:

1 1/2 cups milk
1 cup pureed pumpkin
1 egg
2 TBSP oil or melted butter
2 TBSP white vinegar
2 cups flour
1/4 cup brown sugar
2 teas baking powder
1 teas baking soda
1 teas cinnamon
1 teas pumpkin pie spice
1/2 teas ground ginger
1/2 teas salt

In a bowl, mix the milk, pumpkin, egg, oil or butter, and vinegar. Mix the dry ingredients together in a separate bowl. Stir the dry ingredients into the pumpkin mixture until no lumps remain. If the batter is too thick, blend in a little water.

Heat a lightly oiled griddle or frying pan. It's hot enough when you can sprinkle a few drops of water on it and it sizzles. Use approximately 1/4 cup batter for each pancake. When bubbles form on the top of the pancake and it appears dry around the edge, flip over and continue cooking until done.

Serve warm with syrup. Here's the cinnamon syrup recipe if you're interested, though maple syrup is extremely yummy with these pancakes, too.

1 cup sugar
1/2 cup light corn syrup
1/2 cup evaporated milk
1/4 cup water
1 teas vanilla
3/4 teas cinnamon

Combine the sugar, corn syrup and water in a small saucepan. Bring to a boil and cook for 2 minutes, or until thickened. Stir in the evaporated milk, vanilla and cinnamon. Serve warm over pancakes.