Autumn Breakfast For Dinner

Last night, I made a simple but delicious dinner of pumpkin pancakes, peppered bacon and fresh apple slices. It's a good thing it was simple, too, because my church meeting ran over and I was late getting started. This got us fed before 10 and gave us the chance to use some of the locally-produced maple syrup we bought while we were visiting my auntie over the weekend. The pancake recipe is my adaptation of the one served at A Cambridge House Inn in Cambridge, Massachusetts.

Pumpkin Sour Cream Pancakes

1 c. flour
1 tbsp. baking powder
1/4 tsp. salt
2 tbsp. sugar
A dusting of cinnamon
A dusting of cloves
A dusting of allspice
1 egg
1 c. milk (you could also use buttermilk)
1/4 c. sour cream
1/4 c. canned pumpkin puree (I toyed with the idea of using pumpkin pie filling, which I may try at some future juncture)
1 tbsp. butter, melted
1 tbsp. vanilla

Mix the dry ingredients together. Mix the rest together. Slowly whisk the liquid mixture into the dry mixture. Coat a skillet with cooking spray and heat it. Ladle about 1/3 c. batter per pancake onto the skillet. Cook on medium heat until little bubbles form on the surface. Flip and cook a few more minutes. Keep warm in a low oven, repeating until all the batter is used. Serves 2-3 (it made 8 pancakes for us).