pumpkin pancakes

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
cinnamon, nutmeg, allspice, ground-up ginger, cloves
1.5 cups milk
1 cup canned or pureéd pumpkin
4 eggs, separated
1/4 cup melted butter


Sift dry ingredients together. Experiment with the spices. Don't overdose.
Combine milk, pumpkin, egg yolks, and butter.
Stir milk mixture into dry ingredients until blended.
Beat egg whites until stiff and fold into batter.
Fry. Flip once.

Makes, depending on size, anywhere from 7-17.
Good with whatever pancakes are good with. A lot of people I know like to use whipped cream.

This recipe was a particular breakfast favourite at our school camp outs every October, but I gained a lot of female enemies as the husbands and kids queued up at my Tipi instead of eating the usual bacon and eggs the other moms were serving. (Pancake envy?) You can put all of the dry ingredients into a zip lock bag for easy travel, if you plan to make them over a campfire. Don't forget the can opener.

2 cups buttermilk pancake mix
1 1/2 cups evaporated milk (12 ounce tin of Pet®)
1/2 cup of puréed pumpkin (8 ounce tin)
2 eggs
2 tablespoons light brown sugar firmly packed
2 tablespoons oil
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoons. pure vanilla extract
Pecans, chopped (optional, but make them taste even better)

Mix all ingredients together in a medium bowl. Beat until smooth.
Lightly grease a griddle. Pour cups of batter onto the griddle. Flip when
edges bubble. You may sprinkle finely chopped nuts on top before flipping.
Serve hot with Butternut syrup and melted butter.

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Note: This conversion table might be helpful if you live in a country which
uses Celsius and other different measures.