Pump Cake (Pumpkin Pancakes) A hit at the Steven's house.

Did you know, pumpkins are very rich in carotenoids, which are known for keeping the immune system of an individual strong and healthy. Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of stroke. One more, and this may be my favorite and why I eat pumpkins and take the time to can and also freeze them each year. Being rich in alpha-carotene, pumpkin is believed to slow the process of aging!

• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• ¼ teaspoons Ginger
• 2 cups Milk
• 1 cup Fresh Pumpkin or 1/2 cup canned pumpkin
  
• 1 whole Egg
• 1-½ Tablespoon Vegetable Oil

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick, if you like your pancakes ! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.