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Snowvillage Inn Pumpkin Pancakes

1 1/2 C. unbleached all-purpose flour
2 T. double-acting baking powder
2 T. light brown sugar, firmly packed
1 t. salt
2 t. ground cinnamon
1 t. ground allspice
1 1/2 C. canned evaporated milk
1 C. solid-pack canned pumpkin
2 large eggs, lightly beaten
1 1/2 t. vanilla extract
1/4 C. bacon drippings
 
In a large bowl, sift together the flour, baking powder, brown sugar, salt, cinnamon and allspice. Stir in the milk, pumpkin, eggs, vanilla and bacon drippings. Stir the batter until it is well-mixed.

Preheat a greased griddle or skillet over moderate heat until drops of water scatter over the surface. Pour the batter onto the griddle by 1/3 cupfuls. Cook the pancakes for 2 minutes on each side, or until they are golden and cooked through.

Yield: 16 pancakes. Serve with maple syrup, honey or fruit.

    
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