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Pumpkin Pancakes

Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce and broiled grapefruit halves sprinkled with brown sugar and cinnamon for a winter time treat.

Yield: 8 servings

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups milk
1/2 cup Libby's 100% Pure Pumpkin
1 large egg
2 tablespoons vegetable oil

pumpkin maple sauce:
1 cup maple syrup
1 1/4 cups Libby's 100% pure pumpkin
1/4 teaspoon ground cinnamon or pumpkin pie spice

Optional: chopped nuts

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.

Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce:
Heat 1 cup maple syrup, 1 1/4 cups Libby's 100% pure pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.

Source: Libby's

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