And Now, Pumpkin Pancakes!

I didn't use up all of last year's pumpkin puree.  Given that my supply of pumpkins is free(!), I couldn't resist making even more pumpkin puree this fall.  Not as much though...only about 20 cups this year.  But still, I have a lot of pumpkin in my freezer.

So, I'm redoubling my efforts at incorporating pumpkin into our diets.  I have a pumpkin brownie/bar recipe that wasn't terribly successful, so I won't share that until it's better.  Tonight, some of the kids wanted me to make pumpkin pancakes so I gave it a try.  The verdicts of my family members varied between (a) LOVE IT! (b) it's fine, and (c) highly distraught that I messed with the pancakes.  I actually fell somewhere between (a) and (b).

Here's what I did:  I took my big batch pancake recipe and altered it.  I added 1 cup of pumpkin puree to the liquid ingredients and reduced the milk to 1.5 cups.  I added 2 T. sugar, 1/2 t. cinnamon, 1/8 t. nutmeg, and 1/8 t. ground cloves.  If I make them again, I will double these spices as I thought they were barely noticeable.  I will probably omit the sugar because it seems unnecessary, and I think it makes the pancakes brown a little too quickly.  It seemed to take these pancakes a little longer to cook through so I recommend slightly reducing the heat on the griddle and cooking a little longer.

We ate them with butter and pure maple sirup from Funk's Grove.