pumpkin pancakes

3 C unbleached all-purpose flour
1/2 C sugar
1/2 C packed brown sugar
3/4 tsp salt
3 tsp baking powder
3 tsp baking soda
3/4 tsp cinnamon*
3/4 tsp ginger*
1/4 tsp nutmeg*
4 eggs
1-1/2 C sour cream*
1 can of pumpkin
1 C milk
3/4 tsp vanilla

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
2. In a separate bowl, beat the eggs, adding sour cream, pumpkin, milk and vanilla. Mix well.
3. Pour the egg mixture into the flour mixture and stir until just blended. Spoon a scant 1/4 cup batter onto a preheated, buttered griddle (or a heaping tablespoon for "silver dollar" size). Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes, when bubbles break on surface and edges are dry.

yields 36-40 regular pancakes

*for sweeter pancakes, substitute 1-1/2 C french vanilla yogurt for the sour cream and decrease the sugar to 2/3 C. you can also sub in 2 tsp pumpkin pie spice for the 3 spices listed here.

(this recipe feeds 6 dinner-size portions, plus two breakfast leftovers. usually. i don't bother with anything smaller , so i've converted all my recipes to "jumbo-size." you may need to adjust the amounts. or just keep a stack in the freezer! these are pretty thick pancakes too, so you might want to add a dribble of water or milk before cooking. sometimes i do, sometimes i don't.)