PUMPKIN PANCAKES

1 1/4 cup flour
2 TB sugar
2 tsp baking powder
½ tsp each cinnamon, ground ginger, salt
1/8 tsp nutmeg

1 cup milk or buttermilk (if buttermilk, 1 1/2 cups)
3 TB canned pumpkin (not pumpkin pie mix)
2 TB melted butter or oil (I use oil)
1 egg

Whisk dry ingredients together.
In another bowl, combine milk, pumpkin puree,
butter or oil (mix these first) and egg. Mix well.
Fold wet mixture into dry mixture.
If batter is too thick, add small amounts of buttermilk until
desired consistency is reached.
You will want to cook these pancakes at
a lower temperature and a bit longer than
regular pancakes, due to the extra moisture of the pumpkin.
Serve with maple syrup & pecans.

VARIATIONS: Apple: Use applesauce instead of pumpkin.
                         Spice/Pecan: Leave out the pumpkin and put the pecans in the batter.