Pumpkin Pancakes

In a large bowl, thoroughly mix together the wet ingredients below: 1 1/2 cups (1 can) evaporated milk1 1/4 cups pumpkin (canned)1 egg2 tablespoons vegetable oil2 tablespoons vinegar1 tablespoon molasses1 teaspoon vanillaIn a separate bowl, mix together the dry ingredients below: 2 cups flour (1 cup of AP flour and 1 cup of whole wheat flour recommended)4 tablespoons brown sugar2 teaspoons baking powder1 teaspoon baking soda1 tablespoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground ginger1/2 teaspoon salt

Directions

Add the dry ingredients into the wet ingredients in two or three installments, stirring in between pours to moisten.  After all the dry mix has been added, continue stirring until all dry mix has been incorporated and no dry clumps remain.

Ladle onto griddle, flip when ready, etc....

Makes approx. 12 pancakes.