A Recipe for Me

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 2 eggs, slightly beaten
• 2 cups buttermilk
• 1/2 cup canned pure pumpkin
• 3 tablespoons vegetable oil
• pancake syrup

In a large bowl, whisk together flours, baking powder, salt, sugar, and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make well in center of flour mixture. Pour in pumpkin mixture; stir just until moistened (batter will be lumpy). Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon 2 tablespoons batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly bowned, about 2 minutes. Turn and cook until lightly browned on the other side, about 1 minute. Serve with pancake syrup.

Makes about 40 dollar-size pancakes