Pumpkin Spice Pancakes

I was going to call these Fall Harvest Pancakes, which they more or less are, but it seemed a little odd given that it's February... Anyway, they make lovely use of pumpkin (or winter squash), apples, and maple syrup. Other local ingredients: eggs, milk, wheat - not bad. Yum!

1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs, beaten
1 cup pureed pumpkin (or winter squash)
1/4 cup brown sugar (skip if using very sweet squash)
1/2 cup milk
Applesauce for topping, warmed
Maple syrup for topping

Combine the flour, baking powder, baking sold, salt, cinnamon, nutmeg, and ginger in a large bowl.

In a smaller bowl, combine the eggs, pumpkin, brown sugar, and milk. Stir the wet ingredients into the dry ingredients and mix well. The batter will be relatively thick, with a fluffy texture.

Cook the pancakes in oil or butter in a skillet over low-medium heat, 3-4 minutes per side. Keep cooked pancakes warm in a low oven or on plate covered with a towel.

Top with applesauce and maple syrup at the table.

Serves 3-4.