Chances are you may be entertaining some family members this month, or perhaps a friend or two. Here is a fun recipe. Pumpkins are in season and in all stores now, so how about kicking it up a notch to your favorite pancake recipe?

This recipe I will give you has many options. You can choose to go with whole-wheat flour or plain all purpose flour. If you do not care for blueberries then use chocolate chips, or maybe you will want it all. In any case you can get a can of pumpkin and make it easy on yourself.

Just want to let you know from experience, to make the first batch a little smaller. It seems I never let them get brown enough and end up hiding them or throwing them out. But they always get better on the second batch. Come join us for one of our Saturday Brunch Classes on Nov. 12. Happy eating!

2 cups white or regular whole-wheat flour
1 tablespoon baking powder
2 teaspoons of pumpkin pie spice
½ teaspoon salt
2 cups of low fat milk
2 large eggs
1 cup 100% pure pumpkin
1/3 cup packed brown sugar
1 cup of blueberries or ½ cup Semi-sweet chocolate mini morsels
Maple syrup

Combine flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl, add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.

Heat griddle or skillet over medium heat, and brush lightly with oil. Pour ¼ cup batter onto hot griddle, cook until bubbles begin to form (about two minutes). Turn and continue to cook about on minute longer or until golden brown. Repeat with remaining batter. Makes about 18 pancakes.

Katherine Aras
Look Who’s Cooking Now