INGREDIENTS
1 pinch
Mace or ground ginger
1 cup
Pumpkin puree, canned
4
Eggs
2 1/2 cups
Pancake batter from your favorite mix without the eggs, prepared
1/2 tsp
Baking soda
1 tbsp
Brown sugar
1 1/4 tsp
Cinnamon, ground
2 cups
Granulated sugar
3/4 tsp
Nutmeg
1 1/4 tsp
Vanilla extract
1
Vegetable oil
1 cup
Pecans or almonds, toasted
2 qt
Goat's milk or cow's milk or a mixture of both milks
1 tbsp
Water
½ cinnamon stick or Mexican canela (optional)