If you're like me, you stocked up on cans of pumpkin right before Thanksgiving because (1) you never know when someone is going to need you to make a pumpkin pie the day of and you need to be prepared, and (2) you still have nightmares about that year there was a bad pumpkin crop and the supply of Libby's pumpkin was down and the grocery store made you ration pumpkin puree. Now I feel the need to do something useful with all this pumpkin lest it go to waste.
Enter pumpkin pancakes.
Ingredients:
1 1/2 cups Aunt Jemima Complete Buttermilk pancake mix
1 cup water
1/2 can pumpkin puree
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 cup buttermilk
Combine all ingredients until the batter is smooth and make pancakes. I don't really need to give you directions on making pancakes other than this: Just when you think it's done, go a little bit longer. The puree makes the batter take a little bit longer to set up in the pan.
Enjoy!
