Christina’s Pumpkin Pie Pancakes Recipe is one of my favorite Thanksgiving dishes. One day, I decided to experiment a little and see if I could get the taste of pumpkin pie into a pancake. from Christina Wood, Martinsburg, Missouri

Ingredients:

2 cups all- purpose flour

3⁄4 cup sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

2 eggs

One 15- ounce can pumpkin

One 12- ounce can evaporated milk

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1⁄2 teaspoon ground cloves

Whipped topping, optional

Method:

1. Combine the flour, sugar, baking powder, and salt in a large bowl.

2. Whisk the eggs in a medium bowl until well beaten. Add the pumpkin, evaporated milk, cinnamon, ginger, and cloves; whisk until well blended.

3. Pour the pumpkin mixture into the flour mixture; mix well. The batter will be thick.

4. Preheat an electric griddle to 375°F, or place a large skillet over medium heat. Coat with nonstick cooking spray. Using

a 1⁄4- cup mea sure, pour the batter on the griddle or skillet.

5. Using the back of a spoon, spread the mixture to create 4- inch circles. Cook until golden, about 21⁄2 minutes on each side. Turn the pancakes more than once, if necessary. Repeat with the remaining batter.

6. Serve warm or cool with whipped topping, if desired.