2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
dash ground ginger
dash ground nutmeg
1 1/2 C milk
1 C canned pumpkin
1 egg
2 Tbsp canola oil
Sift all dry ingredients together in large bowl. Mix wet ingredients very well in separate bowl, then gently combine with dry. Don't over mix.
Allow to sit for five minutes while you preheat your pan or griddle over medium heat.
Grease is unnecessary. Using an ice cream scoop or 1/4 C measuring cup carefully place some batter on pan or griddle. Let cook until you see bubbles form. Flip pancake and cook for two or three more minutes.
Serve with whipped cream.
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