Pumpkin Spice Pancakes
In a medium mixing bowl stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In another medium mixing bowl, whisk together the sour cream, eggnog, egg, and oil. Add the sour cream mixture to the flour mixture. Stir the batter until just blended. Do not over mix.
Coat griddle with cooking spray and heat to medium high heat. For each pancake, pour a scant 1/4 cup of batter onto griddle. Spread batter to form a 6-inch pancake. Cook 3 to 5 minutes, until bubbles appear on the surface. Turn pancakes over with a spatula and cook an additional 2 to 4 minutes. Garnish with chopped pecans and serve with maple syrup, if desired.
Per Serving: Calories: 412, Carbohydrate: 49 grams, Fat: 20 grams, Saturated fat: 7 grams, Protein: 9 grams, Cholesterol: 106 milligrams, Sodium: 555 milligrams, Calcium: 211 milligrams.