Yield: 15 Pancakes
|2 cups||Flour; all-purpose|
|4 teaspoons||Baking powder|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground allspice|
|1½ cup||Pumpkin; cooked & mashed|
|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