sunday morning coming down..

Saturday night in town was the German Fest. Great food, dark beer, and inevitably a raging hangover Sunday morning. What better to cure a hangover than pancakes?

I'm on a really big pumpkin kick right now. So I've been thinking a lot about what I can add pumpkin too. One of my favorite winter breakfast treats is gingerbread pancakes. So, I thought why not make them a fall treat and swap some of the gingerbread ingredients with pumpkin puree. Gingerbread and pumpkin pie have very similar flavors- clove, ginger, cinnamon and nutmeg, so it was really easy to adjust the recipe. Here's how I did it:

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Pumpkin Pancakes
made about 12 four inch pancakes

1 and 1/4 cups flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 cup milk
6 tbsp pumpkin puree
2 tbsp butter, melted
1 egg

Stir together the flour, sugar, baking powder, spices and salt in a medium bowl. Whisk together the milk, pumpkin, butter and egg in a separate bowl.

Fold the wet mixture into the dry ingredients.
In a skillet on medium heat add about a tablespoon of butter and a 1/2 tablespoon of veggie oil. (This may sound weird, but butter burns fast, so by adding the veggie oil it will keep the butter from browning too quick.) Pour 1/4 cup of batter for each pancake and cook about 3 minutes on each side.

Serve with butter and maple syrup. And enjoy!!