Ingredients:
2-1/2 cups all-purpose flour
1/4 cup sugar
4 tsp baking powder
1 tsp each cinnamon
1 tsp ground ginger
1 tsp salt
1/4 tsp nutmeg
a pinch of ground cloves
2 cups milk
3/4 cup canned pumpkin puree
4 TB melted butter
2 eggs
Directions:
Whisk flour, sugar, baking powder, cinnamon, ground ginger, and salt, nutmeg, and ground cloves. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium-low heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 16.
