Pumpkin Apple Pancakes

I really wanted pancakes this morning and there was this great recipe in the November Sunset Magazine that I had been dying to try.  I made 8 pancakes.  The recipe said 10 so mine must have been larger.  Jim really liked them and in fact ate 6.

Ingredients:  

1 large egg

1 C flour

1 C milk (I used almond milk)

2 T vegetable oil

½ C canned pumpkin puree (I used up the pumpkin butter from Williams Sonoma)

1 T sugar (I used Splenda)

1 T baking powder

¼ t salt

¼ t each of nutmeg and cinnamon (I did not add as I was using the pumpkin butter)

1 apple, peeled, cored, and chopped

Butter for the pan (I used spray butter)

Syrup (We used black walnut syrup from Watermelon Moon Farm)

Directions:

1.       Mix the flour, sugar, salt, spices, and baking power in a bowl.  Add the chopped apple. 

2.       In a small bowl, combine the wet ingredients, pumpkin puree, egg, and milk.

3.       Mix the wet into the dry until well combined. 

4.       Spray or melt butter in a large nonstick frying pan or grill pan over medium heat. 

5.       Spoon batter by 1/3 C portions into pan, making 3 or 4 pancakes at a time. 

6.       Cook, turning once, until cooked through, 8-10 minutes. 

7.       Serve with syrup and more butter if desired.