Pumpkin Pancakes
OHHHHHH MY.. Fluffy and packed with fall spices... You are gonna want to SAVE this recipe... SO GOOD
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Makes about 8 to 10 pancakes
You will need:
1 1/4 cups of all purpose flour
2 tbsp of sugar
2 tsp of baking powder
1tsp cinnamon
1/2tsp ground ginger
1/2 tsp sale
1/8 tsp nutmeg
Pinch of ground gloves
1 cup of milk
6 tbsp. of pumpkin puree
2 tbsp of melted butter
1 egg

Here is what you do:
Whisk all dry ingredients together.. then in another bowl melt your butter, add egg and pumpkin.. mix well... then fold into dry ingredients...
Cook for about 3 min. each side...
ENJOY 
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STORE that PUMPKIN in the FREEZER
Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip .. pumpkin smoothies… you get the idea...
I use small to medium pumpkins
*cut the tops off... then cut them in half.. and then in quarters
*clean the insides... KEEP the seeds cause you are gonna want to roast those...
*place on a cookie sheet rind side up bake in the oven at 350 for 45 to 60 min... check every so often cause when the fork goes through easily they are done.
*let cool just a bit.. then peel the rind off use a spoon and scoop it or a knife and remove from the back.. which ever you are comfortable with.
*Cut into chunks and place in a food processor or blender.. If pumpkin is dry add a tablespoon or two of water... process till smooth and all strings and pumpkin pieces are gone..
*I place mine in freezer baggies I put 2 cups in each one...
ENJOY ~

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