Pumpkin Pancakes

It's no secret that I love pumpkins, and pumpkin recipes.  Here's my favorite pumpkin pancake recipe.  I used a recipe found in Better Homes and Gardens magazine several years ago, but added a few extras to make them even tastier.

Pumpkin Pancakes

2 cups all purpose flour
3 Tablespoons packed brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1-2 teaspoon cinnamon (I would use smaller amount if using chocolate chips)
1/4-1/2 teaspoon nutmeg (use 1/4 teaspoon if using chocolate chips)
(You could also substitute 1 teaspoon pumpkin pie spice instead of the cinnamon and nutmeg if you have it on hand)
1 3/4 cups milk
 3 eggs, lightly beaten
3/4 cup canned pumpkin
1/2 cup cooking oil
* package of semi sweet mini chocolate chips (you will not use the whole bag)

In a large bowl combine flour and other dry ingredients  In a second bowl combine eggs and remaining ingredients, except chocolate chips.  Stir milk mixture into flour mixture unil slightly lumpy.
Heat lightly greased griddle or heavy skillet over medium heat.  Pour batter onto skillet and cook until golden, turn when tops are bubbly and edges are slightly dry.  Makes 16 large pancakes (or about 20 smaller cakes).

*Now, if you want to give them more pizzaz, sprinkle a small handful of mini semi sweet chocolate chips over the tops of your pancakes after you pour them onto your skillet.

You can top these babies with good old butter and maple syrup, or if you want something really decadent, try adding my favorite buttermilk syrup (recipe from my Aunt Shelly, who has a serious talent for baked goods...)

Aunt Shelly's Buttermilk Syrup

2 cubes (1 cup) butter
2 cups sugar
1 cup buttermilk
1/4 cup corn syrup
1/4 teaspoon baking soda

Boil ingredients together in large saucepan for five minutes.  Remove from heat.  Add about 1 teaspoon vanilla if desired.  Serve over pancakes, waffles or french toast.

Are you hungry now?