These are scary good.  For light and fluffy (read: proper) pumpkin pancakes, use spelt flour.  It handles the extra liquid better than all-purpose.        Pumpkin Pancakes(adapted from Martha Stewart)Makes about 5 big pancakes.
1 1/4 c. spelt flour2 TB brown sugar2 tsp. baking powder1/2 tsp. each cinnamon, ginger, and salta pinch of nutmeg3/4 c. milk1/2 c. pumpkin purée2 TB olive oil or melted butter, plus more for the pan1 egg
Preheat oven to 200ºF.  Mix dry ingredients in one bowl, wet ingredients in another.  Very gently fold wet into dry — do not overmix.  Preheat pan or griddle over medium heat, add butter, then pour 1/4-1/2 c. of batter per pancake.  Cook about 3 minutes per side.  Hold pancakes in oven until you’re done cooking.  Serve with butter and maple syrup.

These are scary good.  For light and fluffy (read: proper) pumpkin pancakes, use spelt flour.  It handles the extra liquid better than all-purpose.       

Pumpkin Pancakes
(adapted from Martha Stewart)
Makes about 5 big pancakes.

1 1/4 c. spelt flour
2 TB brown sugar
2 tsp. baking powder
1/2 tsp. each cinnamon, ginger, and salt
a pinch of nutmeg
3/4 c. milk
1/2 c. pumpkin purée
2 TB olive oil or melted butter, plus more for the pan
1 egg

Preheat oven to 200ºF.  Mix dry ingredients in one bowl, wet ingredients in another.  Very gently fold wet into dry — do not overmix.  Preheat pan or griddle over medium heat, add butter, then pour 1/4-1/2 c. of batter per pancake.  Cook about 3 minutes per side.  Hold pancakes in oven until you’re done cooking.  Serve with butter and maple syrup.

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