Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Every family has the "best" recipes, and no one can improve on those beloved recipes. I understand. Of course, I am partial to my family's recipes for those Christmas, Thanksgiving, and Easter dinners. Therefore, I understand how you are partial to yours. Now, what does that have to do with pancakes? We have shared the secret recipe, Mom's Best Buttermilk Pancakes. No doubt, we think it is the best pancake recipe around. I have conjured up a Fall Version. Hopefully I can translate the chicken scratch on my handwritten copy as I put this in usable form. So, how about waking up to a stack of fresh pumpkin buttermilk pancakes? Wouldn't this be a fun recipe to try Thanksgiving morning? Or maybe better for the day after Thanksgiving. May I encourage you to try this recipe and give us some feedback? I made mine at high altitude but made no altitude adjustments, so I can almost guarantee yours may turn out just a little differently from mine. I love to serve these with homemade buttermilk syrup! -Rach

Pumpkin Buttermilk Pancakes

Ingredients 

• 1 c all-purpose flour
• 2 Tbsp brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/3 c buttermilk
• 3/4 c pumpkin puree 
• 1 egg
• 2 Tbsp butter, melted
• 1/2 tsp cinnamon
• 1 tsp vanilla

Instructions

1. In a medium bowl, combine flour, sugar, baking soda and salt.
2. In a separate bowl mix together buttermilk, pumpkin and eggs.
3. Pour the wet ingredients into the dry ingredient now and stir until almost smooth.
4. Add the melted butter and stir until combined. Then add the cinnamon and vanilla
5. Scoop 1/3 cup of batter onto a hot and buttered griddle or pan.
6. When the edge begins to dry out a bit, the pancakes are perfect for turning. 

Makes 8-10 pancakes.