Heidi's Famous Pumpkin PancakesFrom THE IRIS INN
Makes 18 - 4 inch Pancakes
2 cups all-purpose flour
Combine first 8 ingredients; stir well.
Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week.)
Yield: 18 (4-inch) pancakes.