Pumpkin Pancakes

Earlier this week, I walked into the kitchen to clean up breakfast and lunch dishes while pondering what I wanted to make for dinner, and found this on the dry erase board......

The ♥Mom♥ in me was taken by the sweetest of this unexpected note, but the teacher in me had a hard time overlooking the spelling mistakes.  I made a deal with the writer: if he could fix the spelling mistakes without my help, he would get what he so sweetly asked for.

I posted this pic on Facebook, and received a couple of requests for the Pumpkin Pancakes my son was requesting.  If you were one of those people, this one's for you......and anyone else who happens to stop by! ; )  They are indeed delish ~ serve with butter maple syrup for a Fall/Winter taste of Heaven (we actually even like them without syrup)!

Sharing the original recipe, with my substitutions of freshly ground wheat in parenthesis for my fellow wheat grinders.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour (or 2 1/2 cups freshly ground soft wheat)

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 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 1/4 cup for each pancake. Brown on both sides and serve hot.