Pumpkin Season = Pumpkin Pancake Breakfast!

With the abundance of "Pumpkin Puree" during the holiday season, I decided to make Pumpkin Pancakes with Honey Nutmeg Butter for breakfast this morning.  The pancakes came out nice and fluffy yet still moist and yummy! The perfect breakfast for a Sunday before Thanksgiving!

Ingredients:
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoon butter (melted and cooled)
1/3 cup walnuts (optional)

Instructions:
1) Combine all the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg and brown sugar in a medium bowl.
2) In a separate smaller bowl, mix the wet ingredients: pumpkin puree, egg, milk, vanilla and cooled melted butter. Whisk until smooth.
3) Pour the wet ingredients over the dry ingredients and fold until they are nicely combined, but do not need to be too smooth. Having a few lumps here and there is good. 4) Heat cast iron skillet or pan over medium-high heat for about 3 mins.  Lightly butter the pan. Ladle about 1/4 cup of batter for one pancake. Drop in a few walnuts into the batter on the pan. Cook until golden brown and flip to the other side.

Honey-Nutmeg Butter

Ingredients:
1/2 stick butter, softened
1 tablespoon honey
1/8 teaspoon nutmeg
pinch of cinnamon
pinch of salt

Instructions:
1. Cream the butter with honey, nutmeg, and cinnamon until slightly fluffy and even. Place in a small bowl and refrigerate for about 30 mins. Take out of fridge and give it another mix and they will be ready to use.