Pumpkin Apple Pancakes

Sunset Magazine

Serves 4

1 large egg
1 cup each flour and milk
2 Tbsp vegetable oil
1/2 cup canned pumpkin puree
1 Tbsp each sugar and baking powder
1/4 tsp each salt, nutmeg, and cinnamon
1 apple, peeled, cored and chopped
about 2 Tbsp butter, divided
Syrup

Mix together all ingredients except butter and syrup in a medium bowl.  Melt 2 tsp butter in a large nonstick frying pan over medium heat.  Spoon batter by 1/3 cup portions into pan, making 3 or 4 pancakes at a time.  Cook, turning once, until cooked through, 8 to 10 minutes.  Continue making pancakes with remaining batter, adding more butter to pan for each batch.  Serve with syrup and more butter if you like.