Pumpkin Pancakes

by Angelina
(Boston)

Perfect for a weekend Autumn brunch.

2 large eggs
1/4 cup "craisins" (sweetened dried cranberries)
1/3 cup pumpkin seeds (can be roasted or toasted)
1 cup flour
1 tbsp vegetable oil
1 tbsp baking powder
2 tbsp brown sugar
pinch of salt

1. In large bowl, whisk eggs till frothy.
2. Add all other ingredients, and stir.
3. Preheat frying pan (cast iron is ideal), add butter or combination of butter and cooking oil.
4. using 1/3 cup measure, place batter in rounds on pan.
5. Cook till golden, approx 3-4 minutes. Flip.
6. Cook other side till golden, 3-4 minutes.
7. Serve.

These are good with a number of toppings - butter, maple syrup, blueberry or blackberry syrup, apple sauce, sliced fruit and whipped cream (or a combination of what your family likes).