Pancakes are just one scrumtious way to use some of your homemade pumpkin puree....
3/4 cup whole wheat or buckwheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg or allspice
1/4 t salt
6 heaping tablespoons pumpkin puree
2 T oil or melted butter
1 1/4 cup milk
dash of vanilla
Mix the dry and wet ingredients in separate bowls.
Pour the wet into the dry and stir to just combine.
Let batter sit while skillet or griddle heats.
Use a quarter cup measure to pour onto the hot griddle, flip when bubbles appear on the surface.
These are good as is or you can drop a few frozen blueberries onto each pancake before flipping.