Pumpkin Pancakes

It's a tradition for me to make pumpkin pancakes sometime during General Conference weekend (April and October). This is the recipe I use.

1 1/2 cups milk (I prefer to use evaporated milk or whole milk, but low fat works too)
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar
1 tsp vanilla
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt

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.

Pour or scoop the batter onto a griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

WARNING: This batter is very thick. You will want to dilute with milk, but if you do, you will dilute the pumpkin flavor. Scoop a clump of batter and then just spread it out so it's flatter.

Suggestions: It's delicious with buttermilk syrup, chopped fresh peaches and whipped cream.

'Better-than-Kneaders' Syrup

1/2 c. butter

1 c. buttermilk

1/2 c. white sugar

1/2 c. brown sugar

1 t. baking soda

1 t. vanilla

In a large saucepan, combine butter, buttermilk, and sugar. While stirring regularly, bring to a boil. Add baking soda and vanilla, it will foam up and bubble at this point. Let boil for 3 minutes, stirring continuously. Remove from heat and cover. It's ready to serve!