Pumpkin Panks (4 servings) 2 cups whole wheat flour 2 Tablespoons brown sugar 1 Tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger powder 1 and 1/2 cup milk 1/2 cup canned pumpkin 1 large egg 2 Tablespoon vegetable or canola oil Mix dry ingredients, add wet ingredients, mix well. Pour small or large puddles on hot greased griddle, flip when bubbled and edges start to dry. Top with real butter and real maple syrup or raw agave nectar Mr Breakfast would like to thank motheroflittle for this recipe. Recipe number 2681. Submitted 11/20/2009.