Pumpkin Pancakes

I love Sunday mornings. Since our church doesn't start until 11, we are never rushed and enjoy a lazy morning with a good breakfast. David always makes our Sunday morning meals. This morning we had a request from Tristan for "punkin" pancakes. Yummy. I love fall. Of course David obliged. Here is our favorite recipe.

• 2 cups all-purpose flour
• 3 Tbsp. packed brown sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1-3/4 cups milk
• 3 eggs, lightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup cooking oil

Directions

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.

We also make pecan caramel syrup to go on top. Not especially healthy but oh so decadent!