Breakfast!

Since I still had some pumpkin puree leftover from my pumpkin pasta sauce, I decided that a quick and easy way to use it up would be to make some pumpkin pancakes. They would also make a great breakfast to have the day after Thanksgiving when you wake up starving because you went to bed so full (just me?). And it's at least a little more interesting than screaming, "Breakfast!" and then handing a box of cereal to your house guests. Plus, you'll need the extra energy for Black Friday (and your relatives). I sprinkled a few walnuts on top but I think that chopped pecans would be a great addition to the batter, if you're a nut person. Sometimes you feel like a nut, and sometimes you don't.



Pumpkin Pancakes

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch of ground cloves
1 cup whole milk
1/2 cup canned pumpkin puree
3 tablespoons melted butter, plus more for cooking
1 large egg
1/2 teaspoon vanilla
Pure maple syrup, for serving

1. In a large bowl whisk together the flour, sugar, baking powder, and spices. Set aside.

2. In a medium bowl whisk together the milk, pumpkin, butter, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir just to combine. (The batter will be thick.)

3. Heat a large nonstick skillet over medium heat and add enough butter to coat the bottom of the pan. Pour 1/4 cup batter onto the skillet for each pancake. Cook about 3 minutes per side. Add more butter to the pan as needed to cook the remaining pancakes. Serve with butter and warm maple syrup. Makes 8 to 10 medium pancakes.