10.14.10

Pumpkin Pancakes.

1 cup whole wheat flour
1/4 cup oatmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup whole milk
3/4 cup canned pure pumpkin
2 eggs
1 teaspoon vanilla extract

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, eggs and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Brush large nonstick skillet with butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with butter between batches. Serve with syrup.