Pumpkin Pancakes
Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes. These Pumpkin Pancakes are so hearty and good. Spiced with cinnamon and a pinch of ginger, you can eat these, as is – without syrup, butter, eggs, bacon, nothing I tell you. However, with ham, sausages, eggs and other goodies on the holiday breakfast table, these will be very welcome.
I would recommend making the pumpkin puree a day head to cut down on cooking time, however, bring it up to room temperature before cooking. Actually, fluffy pancakes benefit greatly from the batter being warmer than room temperature.
