Pumpkin Pancakes

I love pumpkin pie, but I only eat it around Thanksgiving time. I went to visit my sister-in-law this weekend though and she made these little babies. Let me just tell you, they are like heaven in your mouth. They taste just like pumpkin pie. With a little bit of whipped cream and syrup, they are divine!

To make this delectable breakfast, you will need:

3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar

2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs

1. Mix dry ingredients in large bowl, making a hole in the center.

2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.

3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—we want these to be light and airy!

4. Serve with your choice of whipped cream, syrup, and strawberries for a yummy breakfast that tastes like dessert!

Serves 6 hearty eaters.

*Sour milk...this can be in any form: buttermilk, raw milk that has soured (not pasteurized milk), 1 tablespoon plain yogurt + water to make 1 cup, 1 3/4 teaspoon cream of tartar + milk to make 1 cup, 1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.

Hope you enjoy!

-Sarah

*1/6 of this recipe = 344 calories