PERSIMMON PUMPKIN PANCAKES
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Ingredients:

1 cup all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon cinnamon

9 oz Earth & Vine Provisions Persimmon Pumpkin Fruit Butter

1 ½ cups whole milk

¼ cup vegetable oil

2 large eggs

Preparation:

Combine first four ingredients in a medium bowl. In a separate bowl whisk together next four ingredients, add to dry ingredients until completely mixed. Preheat an oiled non-stick skillet or griddle over medium/low heat. Pour ¼ cup batter per pancake onto skillet and cook about 2 minutes per side, until brown and fluffy. Repeat process until all pancakes are cooked adjusting heat as necessary. Makes 10 pancakes.

Tressa's Tip:

These are delicious on cold mornings with a sweet cranberry sauce, or top with maple syrup, butter and chopped pecans or walnuts.