Pumpkin Pancakes

Also called "Flap-Jack-o-Lanterns," these are delicious served with maple syrup. Our favorite way to eat them, though, is to just put a dollop of whipped cream on top. It tastes like pumpkin pie for breakfast! The last time I made these, I made a double batch, and my kids would take a leftover pancake from the fridge and eat it plain for a snack.

2 cups all-purpose flour

1 tbsp. baking powder

1/2 tsp. salt

2 tbsp. sugar

1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. ginger)

2 eggs

1 3/4 cups milk

3 tbsp. melted butter plus 1 tbsp. for frying

1/2 cup cooked and mashed pumpkin or canned pumpkin

Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients and whisk together.

Pour the mixture over the dry ingredients and stir just until blended--a few lumps are okay.

Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.