Yield: 15 Pancakes
| Measure | Ingredient |
|---|---|
| 2 cups | Flour; all-purpose |
| 4 teaspoons | Baking powder |
| 1 teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
| ¼ teaspoon | Ground allspice |
| ¾ cup | Sugar |
| 1½ cup | Pumpkin; cooked & mashed |
| 3 | Eggs |
| 1 cup | Milk |
| ¾ cup | Vegetable oil |
| 1 teaspoon | Vanilla extract |
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 ¼ 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.
Source: Arlene Smulski, Lyons, Illinois Makes about 15 small pancakes. ** The Herb Companion -- Oct/Nov 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor