Makes: 8 servings (16 pancakes)
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cups milk
1/2 cup canned pumpkin
1 egg
2 Tbsp. veg. oil
1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl.
2. Mix together milk, pumpkin, egg, and oil in small bowl.
3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy!
4. Heat griddle over med. heat...Pour 1/4 cup batter onto griddle (or skillet) for each pancake; flatten slightly with back of spoon to 4-5 inch diameter. Cook until bubbles form on surface and begin to burst. Cook 30 seconds on other side and serve! (Yummy with maple syrup and crushed pecans!)
