Pumpkin Pancakes

Lately I've made pumpkin bread and pumpkin bars with cream cheese frosting so I had some pumpkin puree leftover in the fridge so I decided to try these pumpkin pancakes.  I'm not a huge pancake lover BUT I loved these.  These pancakes were light, fluffy and full of pumpkin flavor.  I found the recipe here at Martha Stewart Living.  In the mason jar is real maple syrup, my friend (Cate) brought back from a farm in New York.  Thanks Cate, the maple syrup took these pancakes over the top!

Ingredients:

• 1 1/4 cups all-purpose flour (If batter is too thick add a little more milk)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch ground cloves (I used 1/8 teaspoon)
• 1 cup milk
• 6 tablespoons pumpkin puree (I used 1/3 cup)
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Whisk together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt some butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3-4 minutes per side. (These cook longer than regular pancakes)
5. Serve with butter and (real) maple syrup.

Makes 8-10 pancakes