pumpkin pancakes

for a spiced breakfast treat, whisk:
1 1/4 cups all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp each cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
pinch of ground cloves

in a separate bowl, stir together:
1 cup milk
6 tbs canned pumpkin puree
2 tbs melted butter (or oil)
1 egg

fold mixture into dry ingredients. melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. makes 8 to 10.

*note: these were so good! i considered adding a little more pumpkin, but i didn't want to screw up the recipe on my first try. maybe next time. also, i discovered that "folding" the dry ingredients into the wet is actually kind of important - my pancakes were light AND fluffy. i recommend using a big skillet thingy (what are those called?) so you can cook many pancakes at the same time.

from marthastewart.com