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Pumpkin Pancakes

Reviewed: Oct. 22, 2013
I modified this by substituting 1/3 whole wheat flour and adding ginger, toasted pecans, and ground flaxseed. The pecans sort of lost their texture--walnuts might hold up better. Other users urge not adding more milk, but as made, I had trouble getting these to cook all the way through--the batter is dense and does not flow, so these thick pancakes were sometimes still gooey in the middle. Keep them small and distribute the batter with a spoon to flatten slightly. Very tasty and filling, though, and my husband LOVED them.
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