Fall Bounty Pancakes

Fenton’s Berry Farm, Harrison | Yields 8-12 Pancakes

1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup milk
2 eggs
1 cup canned or leftover mashed pumpkin, squash or sweet potato
1/4 cup oil

Combine dry ingredients in a large bowl. Place remaining ingredients in blender or mixing bowl and combine thoroughly.  Fold wet mixture into dry mixture, leaving a few small lumps. Cook pancakes on a hot greased griddle until brown, flipping when bubbles start to form and break on surface. Serve with butter, syrup or jelly.