Parish House Inn

Ypsilanti, Michigan

Specialty Recipe

Spicy Pumpkin Pancakes

These pancakes have a very rich flavor and are wonderful on a crisp fall morning.

Ingredients

1-3/4 cups all-purpose flour

2 Tablespoons baking powder

2 Tablespoons firmly packed light brown sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon allspice

1-1/2 cups evaporated milk

1 cup solid pack canned pumpkin

2 large eggs, lightly beaten

1-1/2 teaspoons vanilla

1/4 cup bacon drippings or oil

Maple syrup, warmed

In a large bowl, stir together flour, baking powder, brown sugar, salt, cinnamon, and allspice. In medium bowl, mix together evaporated milk, pumpkin, eggs, vanilla, and bacon drippings or oil. Mix wet ingredients into dry ingredients and stir until well combined.

Heat griddle until it is hot enough to make drops of water scatter across surface. Spray with cooking spray. Pour batter by 1/3 cupfuls onto griddle and cook for 2 minutes on each side or until they are golden and cooked through. Serve with maple syrup.

Yields: 20 pancakes

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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