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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 4-6 servings
Prep Time: 5-10 minutes
Cooking Time: 4 minutes per batch

• 2 heaping cups flour
• 3 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 3 eggs, beaten
• 1 cup sugar
• 1 cup milk
• 3/4 cup oil
• 1 tsp. vanilla
• 1 1/4 cups canned pumpkin
• 1 cup coconut, optional

Whisk together flour, baking powder, cinnamon, and nutmeg in a small bowl.

2. In a large bowl, beat together eggs, sugar, milk, oil, vanilla, and pumpkin.

3. Add dry ingredients and coconut to pumpkin mixture, stirring just until moistened. A few lumps are okay.

4. Preheat oven to Warm (150-200°). Preheat large skillet or griddle pan over medium-high heat.

5. Pour desired amount of batter onto hot griddle and turn heat down to medium. Cook until edges are dry and pancake is bubbly. Flip over and cook 1-2 minutes more.

6. Place pancake in warm oven* and continue making remaining pancakes.
*This keeps the pancakes warm, but will not dry them out, unless you forget they're there!)

7. Serve hot with maple syrup, vanilla yogurt, and/or toasted pecans.

Use half-whole wheat flour; half all-purpose flour.
2. Use 1/2 cup brown sugar; 1/2 cup granulated sugar.

Stacy Schmucker Stoltzfus, Enola, PA


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