Pumpkin-Ginger Pancakes
By Ellen Easton

Ingredients:

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madacasgar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Garnish: fresh sliced pears and maple syrup

Preparation
Melt butter over a low heat. In a medium size mixing bowl, mix first eight ingredients melted butter, egg, salt, milk, Vanilla extract, walnuts, crystallized ginger and cinnamon. On a medium speed, slowly add pumpkin mix, blending together until mixed. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.