Pumpkin Pancakes

1¼ cups Cake Flour (you can use all-purpose but I use cake flour)

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1½ tsp. pumpkin pie spice

      (don’t skip, important)

1½ Tbsp. granulated sugar

1 egg, lightly beaten

1½ cups whole buttermilk (not 2%!)

2 Tbsp. butter, melted & cooled

1 tsp. pure vanilla

1/3 cup pumpkin puree

      (from Libby’s pureed pumpkin, not pie filling!)

If using an electric griddle or frying pan, heat to 350 degrees. Sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and sugar….In a separate bowl combine the egg, buttermilk, melted butter and vanilla. Combine the 2 mixtures, stirring well and add the pumpkin puree, stirring till well blended. I like to use a rubber spatula. Makes 2½ cups of batter. If using a Teflon griddle (like shown) do not grease, but if using a frying pan spray lightly with Pam. Using a 1/3 cup measuring cup pour batter onto pan and when bubble start to appear, turn pancakes over with a pancake turner cooking just about ½ minute more, placing a pat of butter on top of each one (shown). This recipe will make 10 delicious, tender, scrumptious pancakes!!!

Jay’s Pumpkin Bread

15-oz. can solid pack pumpkin (not pumpkin pie mix)

4 large eggs

1 cup vegetable oil

2/3 cup water

3½ cups all-purpose flour

3 cups sugar

2 tsp. baking soda

1½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

¾ tsp. ginger

Preheat oven to 350 degrees.  Mix all together and pour into 2, 9-inch lightly greased loaf pans. (I like to line my loaf pans with waxed paper after greasing to be sure they come out easily.)  Sprinkle finely chopped pecans on top and press lightly into the batter with a spoon. Bake for 90 minutes. Cool in pan 10 minutes before removing.

NOTE: For the small gift size loaves, I used 6, 7-inch aluminum foil loaf pans and baked them for 45 minutes.