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Arizona Tart (via the Internet)

Serves/Makes:15 small pancakes

Ingredients

• 2 cups (475 ml) all-purpose flour
• 4 tsp (20 ml) baking powder
• 1 tsp (5 ml) ground cinnamon
• 3/4 tsp (4 ml) ground nutmeg
• 3/4 tsp (4 ml) ground allspice
• 3/4 cup (175 ml) sugar
• 1-1/3 cups (325 ml) mashed, cooked pumpkin
• 3 eggs
• 1 cup (225 ml) milk
• 3/4 cup (175 ml) vegetable oil
• 1 tsp (5 ml) vanilla extract
• Optional Garnish: Soaked raisins and toasted nut meats.

Preparation

• In a medium bowl, sift the flour, baking powder, cinnamon, nutmeg, allspice, and sugar.
• In a large bowl, beat the pumpkin, eggs, milk, oil, and vanilla.
• Add the dry ingredients to the pumpkin mixture and blend well, but do not overwork, (the pancakes will be tough if you do).
• Cook the pancakes by pouring about 1/2 to 3/4 cup (175 ml) batter onto a hot, greased griddle.
• Cook until the bottom is lightly brown and bubbles form. Turn and cook the other side.
• Serve with whipped unsalted butter mixed with pure maple syrup.
• Garnish if you like.

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