Pumpkin pancakes

Makes 14-18 small pancakes



3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 cup milk
1/2 cup canned pumpkin
1 egg
2 tbsp vegetable oil or melted butter
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves


Method of preparation:

Whisk together flours, salt, spices, sugar, and baking powder in a medium sized bowl.
In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.
Pour the wet ingredients into the dry ingredients and whisk until just combined. It’s OK to have a few lumps. Do not over-beat the batter.
Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.
Once browned and cooked through, place pancakes on a oven-proof plate and place in the oven set at 200 F to keep warm while you cook the rest of the pancakes.
Serve with whipped cream and cinnamon sugar or maple syrup.