Pumpkin Pancakes

INGREDIENTS
2 cups all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1-2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/2 cup chopped pecans (optional)


DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger and salt, stir into the pumpkin mixture just enough to combine. Stir in chopped pecans.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.