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1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Mild oil, such as canola
Mix:
Whisk milk, pumpkin, butter, sugar, eggs and vanilla together in a large bowl.
Sift:
Sift flour, baking powder, salt, cinnamon, ginger and nutmeg onto the pumpkin mixture. Fold gently until just combined.
Crisp:
Brush a heavy skillet or griddle lightly with oil. Heat over medium heat. For each pancake, scoop on ¼ cup batter. Cook each pancake until bottom is golden and top is speckled with air bubbles all the way across, about 3 minutes. Flip and cook until second side is golden and pancake is cooked through, about 1½ minutes. Enjoy.
Leah Eskin is a Tribune special contributor e-mail her at leahreskin@aol.com
