If your kids like pumpkin pie, they'll flip over these tasty pancakes.
Makes 20 pancakes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 tsp pumpkin pie spice
1 3/4 cups milk
3 Tbsp melted butter plus 1 Tbsp for frying
1/2 cup cooked and mashed pumpkin (fresh or canned)
Sift together the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
In a medium bowl, whisk the eggs and milk. Add 3 Tbsp of melted butter and the pumpkin to the wet ingredients and whisk together.
Pour the wet mixture over the dry ingredients and stir just until blended (a few lumps are okey).
Heat remaining butter on a griddle over medium-high heat. Por 1/4 cup of batter for each pancake. When flapjacks bubble on top, flip and cook until brown on the other side.
A comment or two: This weekend I had my two nieces over for a visit. They are 6 and 5. One of the requests I had for breakfast was flapjacks. Though I made them plain flapjacks it brought to mind this recipe which I love and would have made for them if they weren't such a fussy lot. I have every intention of raising my future children (if I am so lucky) on this version. I think I will continue to play with it by perhaps adding in some buckwheat and/or wholewheat flour.