Pumpkin Puffed Pancake

A pancake puff is an easy breakfast to make.  You get all the flavors of the pancake without slaving away to make all those individual pancakes.  I've been making this since my kids were little, but I recently had some pumpkin left over from another recipe and, following in the fall pursuit of all things pumpkin, decided to make it into a puffed pancake.  It turned out GREAT, getting a thumbs up from the hubby.

Here's what you'll need:
3 TBSP butter
1 c milk
1/2 c pumpkin puree
6 eggs
3 TBSP honey
3 oz softened cream cheese
1 c flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 shake ground cloves
1 shake ground ginger
1/2 tsp baking powder
powder sugar and syrup, for serving

Heat oven to 400.
Melt butter in a 12x7 inch pan in the oven.

Place the remaining ingredients in a blender.  Blend on high 1 minute.  Scrape down the sides.  Blend on high 1 minute more.  Pour batter into hot dish.

Bake for 20-25 minutes, until the pancake is puffed and it's golden in color.

Sprinkle with powder sugar.  Serve immediately.  It deflates as it cools.   Top with syrup.
Serves 6-8.

Enjoy!