Pumpkin Pecan Pancakes


Makes six to eight 4-inch pancakes

1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon pumpkin pie spice (or cinnamon)
1 teaspoon salt
1 cup orange juice
1 egg
2 tablespoons oil
1/4 cup pumpkin puree
handful toasted pecans

In medium bowl, Whisk or sift together flour, baking powder, sugar and salt.   In another bowl or large measuring cup, combine orange juice (can substitute milk), egg, oil and pumpkin.  Pour liquid ingredients into flour mixture all at once. Beat until blended. Stir in pecans.

Drop batter by 1/4 cupfuls into medium hot nonstick or lightly greased skillet.  When pancake has a few bubbles on top that start to pop and the edges look a little dry, flip pancakes so they brown on both sides. If skillet gets too hot, pancakes will get too brown before they are cooked in the middle. Turn heat up a bit if pancakes are taking too long to get brown.