Pumpkin Pancakes

After forking out $20 for a medium sized pumpkin in the Hampton's this weekend, I decided  I was going to squeeze every last penny out of that sucker. The boy cooked the majority of dinner the night before so I woke up early Sunday and started channeling my inner Betty Crocker. I baked and pureed the remants of my jack-o'-lantern and followed this recipe (minus the ginger / plus chocolate chips) to make some pretty delectable pumpkin-chocolate chip pancakes. It's amazing what you can do with an actual stove and refrigerator...much less a full kitchen, a car to get groceries, etc. Ahh what luxeries.





{Bake carved out pumpkin pieces at 325° for 1 hour}



{Slice off outer pumpkin skin and dice before pureeing}

{Combine 2 cups flour, 3 tbsp brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp allspice, 1 tsp ground cinnamon, 1/2 tsp salt and 1/2 cup chocolate chips in one bowl. Mix 1 1/2 cups milk, 1 cup pumpkin puree, 1 egg, 2 tbsp vinegar and 2 tbsp vegetable oil in a separate bowl before adding to the flour mixture}

{One pumpkin yielded enough pancakes for a small army, seasoned seeds to supplement my oatmeal & salads for the week and one fine lookin' jack-o-lantern}