In a large bowl whisk together the flour, sugars, baking powder, baking soda,
spices and salt.
In a separate bowl whisk together buttermilk, eggs, melted butter and vanilla
extract. Pour the liquid ingredients over the dry ingredients and whisk until just
combined. With a rubber spatula, gently fold in the pumpkin puree.
Lightly butter your griddle and heat to 350 degrees F. Spoon 1/4 cup of batter
onto the griddle for each pancake. When the bottoms are golden and the tops are
lightly bubbling, carefully flip the pancake over and cook until the other side
is golden brown.
Posted by LladyRusty at Recipe Goldmine 11/16/2001 11:41 am.
Source: Chef on a Shoestring Recipes - December 25, 1999 - cbsnews.com - from
Ira Freehof, owner, The Comfort Diner