Pumpkin Pancakes

Both my boys loved these!  Barb Creer

Ingredients: 2 cups flour ¾ cup sugar ½ tsp salt 2 tsps baking powder 2 tsps baking soda 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 3 eggs 1 cup yogurt ¾ cup milk ½ tsp vanilla 1 cup pumpkin puree Directions: In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices. (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead) In a  Separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 mintues, flipping as soon as you see air bubbles start to break. Serves 8 (I added some milk to thin pancakes) Delicious with Buttermilk syrup: 1 c buttermilk (or make by putting 1 T of vinegar or lemon juice in a measuring cup, add milk to equal 1 cup, let stand for about 5 minutes) 1 cubes butter  2 c sugar Bring to boil and then remove from heat  Add: 2 t baking soda (it makes in foam up a lot, not sure what the purpose is, seems like it would be fine without, it just makes it very foamy) 2 t vanilla Cinnamon to taste Make sure you prepare it in a large pot, because of the foaming Serve warm.