Pumpkin pancakes

This is from Allrecipes.com. Link to the recipe is http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx.


Ingredients

* 2 cups all-purpose flour
* 3 tablespoons brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups milk
* 1 cup pumpkin puree
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons vinegar

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. 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.

*QB's notes: I used soy milk like I do in everything else, and it was fine, so you can make these dairy-free. I didn't have any allspice, so I used about 1/8 tsp. of cloves and 1/4 tsp. ish of nutmeg -- it turned out all right, but I should have used a bit more. Or else gone out and bought allspice. You really should have allspice. Anyway, these were delicious either alone or with maple syrup.

Pancakes

Here's a recipe from my mom. She makes the best pancakes ever. Light and crisp at the edges, fluffy in the middle. Mmmmm. :)

Ingredients:
1 cup all-purpose flour
heaping teaspoon baking powder
2 shakes salt
1 tablespoon sugar
1 egg
1 tablespoon cooking oil
approx. 2/3 cup milk (soy milk may also be used)
Optional: capful of vanilla, a generous helping of cinnamon, chopped frozen or fresh fruit, ginger

Mix dry ingredients in a bowl. Add egg, oil, and a little milk (1/3 cup or so), and any extras, and whisk together. Add milk until the batter is runny, but not too thin. (If you get it thin, you can use it that way, you'll just have thin pancakes.)

Heat about a tablespoon of cooking oil on the griddle over medium heat. When the oil is hot, pour pancakes onto griddle. (You can tell if the oil is ready by dripping a drop of batter onto the griddle -- if it instantly starts to sizzle at the edges, it's hot enough.) Make them whatever size you want. I like to make small-ish ones for the kids. When the edges start to brown and the middles are bubbly, flip the pancakes over to brown the other side. When that side is browned, remove them from the griddle, add a bit more oil to the griddle to heat, and make another pan full. You'll need to make sure you have a bit of oil on the pan, because that's what's going to give you the crispy edges. Serve with butter and warm syrup.

My new favorite pancakes are with vanilla and a bit of cinnamon. The kids like "purple pancakes," with frozen blueberries -- the juice makes the batter purple. Experiment!