Pumpkin Pancakes

I really like pancakes in pretty much any form and flavor.  When I still had a cup of pumpkin left from the puree I made, I immediately earmarked it for pancakes.  I served it with Cinnamon Pecan Sauce, but they are also excellent with maple syrup or just a sprinkle of cinnamon sugar.

Makes 16 pancakes

2 eggs
2 1/2 cups buttermilk, divided
1 teaspoon baking soda
3 tablespoons sugar
2 tablespoons shortening
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves
1 cup pumpkin puree (homemade or canned)
2 1/2 cups flour
Shortening, for skillet

1. In a large mixing bowl, whisk together 2 cups buttermilk and eggs.  Add in baking soda and whisk well.  Baking soda will fizz as it reacts with buttermilk.  Add sugar and shortening, whisking until shortening breaks up into bits.  Add baking powder, salt, cinnamon, nutmeg, ginger, cloves, and pumpkin puree and whisk well.  Stir in flour and stir until it is evenly distributed.  Use remaining 1/2 cup buttermilk to thin batter as needed (the consistency will rely a great deal on the moisture in the pumpkin, so you might need all of the 1/2 cup and you might only need 1 tablespoon) to reach desired thickness.
2. Heat skillet or griddle to medium heat.  Grease with extra shortening.  Spoon 1/4 cup of batter onto griddle or skillet and cook on one side until bubbles appear consistently throughout cake.  Flip pancake over and cook until brown on the second side.  Remove to plate or serving platter and keep in a warm place or serve immediately.