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Pumpkin Pancakes
October 10, 2001

These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always, I used REAL pumpkin instead of the canned stuff (I think it makes a HUGE difference and real pumpkins are so easy to cook--I just cut them in half, scoop out the insides, and then put them face down on a baking sheet at 425 degrees for about an hour. After they cool, the skins come off very easily. Then take the pumpkin and mash it with a potato masher. Just make sure that you use the right kind of pumpkins--sweet ones like New England or Baby Pam. The big ones at the supermarket will not work). Then I put butter REAL maple syrup on the pancakes, but they're so good, you could almost eat them plain! 5 stars!

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