Pumpkin Pancakes

November is the perfect time for pumpkin pancakes!

3/4 c skim milk
1 egg
1 tbsp butter (melted)
1 c flour (combination of white and whole wheat - your discretion)
1-2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
add nutmeg, cinnamon, ground cloves to your discretion (about 1/8 tps each?)
3/4 c canned pumpkin (or fresh, cooked if you prefer)

Mix milk, egg & butter in med bowl. Add remaining ingredients. Grease skillet with buttah! For med to large pancakes put 3 heaping tablespoons of batter in skillet and cook until bubbles form in the batter. Flip. Cook until golden brown. Serve with maple syrup.

Eat then go back to bed and sleep til 5pm or until your hangover is gone.

The original recipe was with frozen blueberries so I am sure you can experiment with different types of fruit.