Fall Pancakes

It's that time of the year - pumpkins, sweet potatoes, squash, apples, stews, homemade bread, warm drinks... This particular recipe has become a seasonal favorite and can be swung with pumpkin or sweet potatoes (the one below is pumpkin).

It will also make enough batter to last for days, or serve 6-7 hungry people.

2 cups all purpose flour
2 cups whole wheat flour
8 teaspoons baking powder
2 tablespoons brown sugar
IF using pumpkin instead of sweet potatoes, 1/4 cup sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 cups milk
1 stick butter, melted, plus more for greasing skillet
4 whole eggs
2 large cooked and pureed sweet potatoes OR 1 can pumpkin

1 stick butter, softened
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey
1/8 cup toasted and cooled chopped pecans (optional)

In a large bowl, mix all pancake ingredients until smooth. Cook in batches on greased skillet, medium high heat. Serve with butter spread and maple syrup.

Batter keeps well refrigerated.

*Adapted from the Food Network's Sweet Potato Pancake recipe.