Dinner for Breakfast?

Yet again, the deliciousness of pumpkin shows through...

I got the hankering for these a few weeks after trying my friend Erika's pumpkin waffles.

I don't have a waffle iron, so I think pancakes work just fine.

There's always a trick to pancakes at first. Getting the temperature right on the range, judging how long to flip, and actually getting the flip down.

Pumptykin Pannycakes

2 cups Flour
3 tsp Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1/2 teaspoon salt
1 1/2 cups Butter Milk (plus a little extra)
1 cup Pumpkin Puree
2 Egg
2 Tbsp Oil

In a separate bowl, mix together the butter milk, pumpkin, egg, oil. Combine the flour, brown sugar, baking powder, baking soda, spice and salt, stir into the pumpkin mixture just enough to combine. (add a little extra buttermilk if necessary to get that pancake consistancy)

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.