Pumpkin Pancakes

~ Mary ~

Here’s a cute story from our last visit with Godchild “Smidge”. She was going into an almost three hour long nap and Stephanie (mom) said “I always get a little anxious when her naps go on for a long time.  I know I should be happy, but I can’t wait until she wakes up to see what she’s learned, because it increases so much on a daily basis!”

And if you met this precious nugget you’d get excited for her to wake up too!

These are another delicious additon to our pancake arsenal.

Pumpkin Pancakes

In a bowl stir to combine, then set aside:

2 Cups Flour
1 1/2 tsp Baking Soda
1 tsp Salt
2 Tbsp Pumpkin Pie Seasoning

In a separate bowl whisk together:

3 Eggs
1 1/2 Cups Canned Pumpkin Puree
1 Cup Plain Yogurt
1/2 Cup Milk
1/3 Cup Brown Sugar
1 Tbsp Vanilla

Combine dry and wet ingredients, if it seems too thick continue to add more milk (up to another 1/2 Cup).  Do try not to over-mix the batter.
Lightly oil or spray a large skillet and cook over med to med-low heat.
About 1/4 cup of batter works best.

.
Maple Cream Topping
With a blender mix equal parts of
Cream Cheese
Real Maple Syrup
Add syrup until you reach your desired consistency