Pumpkin Apple Pancakes

This yummy autumnal recipe cleverly puts your left over roasted pumpkin puree to good use.

You need:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup AND 2 tablespoons brown sugar
• 1/3 cup sugar
  
• 1 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
  
• 1 cup pumpkin puree (canned will do in a pinch- but fresh pumpkin is easy and awesome!)
  
• 1 apple, seeded, peeled, chopped into bite sized pieces
  
• 2 teaspoons lemon juice
• 1-1/2 cups milk
• 2 eggs, lightly beaten
• 2 tablespoons oil
• 
  

1. In a medium bowl stir together the flour, baking powder and salt.
2. In another medium bowl combine the apples, lemon juice, sugars, cinnamon, nutmeg
3. Add the pumpkin to the apple spice mixture
   
4. In another medium bowl combine the milk, egg and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened- small chunkies are ok.
5. Add the apple-pumpkin goodness to the pancake batter. Be careful not to over mix the batter as over mixing leads to tough pancakes.
   
6. Cook pancakes in a pre-heated, greased skillet (cast iron preferrably) until surfaces are bubbly and edges are set. Turn only once (frequent flipping also leads to tough pancakes) and continue cooking until just done.

Enjoy!