1 egg 1 cup milk 1/2 cup cooked or canned pumpkin 3/4 cup unbleached enriched white flour 3/4 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 2 tablespoons vegetable oil
In a bowl combine all of the ingredients and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum flavored fruit sauce.