Home on the Range

Goodnight room

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1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Mild oil, such as canola

Whisk milk, pumpkin, butter, sugar, eggs and vanilla together in a large bowl.

Sift flour, baking powder, salt, cinnamon, ginger and nutmeg onto the pumpkin mixture. Fold gently until just combined.

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
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