Pumpkin Pie Pancakes

Let's talk about pumpkins and what a royal pain cleaning, cutting and cooking can be with these orange overgrown squashes.  So, basically, I don't cook with them but occasionally I'll carve one for Halloween or buy a little one for the dogs to play with.  OK, purists out there, just go someplace else--this isn't for you. This is simple, quick cooking. 

So, on a crisp, cool morning, I asked Hubby, "Would you like pumpkin pancakes or waffles?"  "PANCAKES." I grabbed my newly-purchased 'Pumpkin Pancake' mix and tweaked it from the usual 1 EGG and MILK. NOTE: This is so simple that even a non-Pumpkin Pancake mix works--just get out your favorite baking mix (Pioneer is my fav), Aunt Jemima--whatever is on hand and add 1 teaspoon Pumpkin Pie Spice Mix  (or nutmeg and cinnamon), add 1/4-1/2 cup buttermilk (low-fat is fine) and after mixing into a very thick batter just thin with milk--a little at a time. If you want to put a tablespoon of canned pumpkin, now's the time--just adjust your liquids accordingly.

Heat your skillet or griddle on medium-high heat until water sizzles when flicked onto your pan, drizzle about a tablespoon of butter or oil onto the surface then scoop out 1/3-1/2 cup batter (use a measuring cup for similar-shaped sizes) or just scoop and quickly pour batter onto hot surface. When your pancake has gotten all bubbly and the edges are starting to brown, quickly flip--if the batter goes everywhere but where it should, just push it gently back into a circular shape or feed it to your dog after it cools.  Let the pancake cook for about 30-45 seconds and place on a warm plate or oven-proof platter in your oven.

Voila! Fast and delicious served with warm syrup and plenty of real BUTTER. We never, ever use margarine. It's a sin. If that's how you want to cook, go see your priest and ask forgiveness.

EASY, FAST PUMPKIN PANCAKES
Heat skillet or griddle on medium-high heat until water sizzles, warm syrup for 1 minute in microwave safe pitcher, prepare batter:
2-3 cups Pumpkin Pancake mix (add 1 tsp Pumpkin Pie Spice or 1/2 tsp each Nutmeg and Cinnamon if using regular, plain pancake mix)
1 egg
Buttermilk (make your own if you don't have any--1 c milk, add 2-3 TBSP vinegar, let sit until thickened)
Milk or water to thin batter to your liking--too thick takes too long to cook, too thin and you have crepes
Stir all ingredients well.
Drop 1 TBSP butter or oil onto heated surface, pour 1/3-1/2 cup batter onto skillet until bubbly, flip, cook through and serve.  

If you're worried about calories, just eat one and use low-calorie syrup.  But you'll want more than one.  Trust me.