Pumpkin Palooza Part 4.

I find that lots of time when I'm cooking with canned pumpkin I often have a weird amount of it left over that I'm never quite sure what to do with. Well, here's a little idea for those of you who may be having a similar issue. 

This works out fantastically in our house because it gets rid of my leftover pumpkin puree and the beef absolutely adores having breakfast for dinner.

I present to you, the pumpkin spice pancake!

What you will need:

1¼ cups all-purpose flour

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

What you need to do:

Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl.  

Make sure to blot out any chunks of brown sugar.  

In a separate small bowl, combine the milk, pumpkin, egg and oil or butter.  

Stir into the dry ingredients and mix until just combined.  

(The batter may still be lumpy.)

Heat a greased skillet or griddle over medium heat (325˚F for the griddle).
Pour the batter on the griddle or skillet in 1/3 cup portions. 

 When bubbles start forming on the top, carefully use a spatula to flip to the other side.  Let cook for a few more minutes until golden brown.  

 Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

What do you do with your leftover pumpkin puree?