Pancakes, Waffles & French Toast

1. In a large bowl, combine pancake mix, wheat germ, cinnamon, and nutmeg. Stir to mix well. Add water and pumpkin purie and stir with a wooden spoon until wet and dry ingredients are incorporated.

2. Heat a nonstick skillet or griddle over medium heat. Spray with vegetable spray. Use a 1/4 cup measure to scoop batter and pour onto heated skillet. When surface begins to bubble in 2 to 3 minutes, use a spatula to flip pancakes. They should be light golden brown. The second side is ready when steam stops appearing, after about 1 to 2 minutes. Serve immediately with maple syrup or jam.

Source: Hannaford fresh Magazine, September - October 2007