Pumpkin pancakes

2 cups flour

3 Tbsp brown sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

1 3/4 cups milk

3 eggs, lightly beaten

3/4 cup canned pumpkin puree

1/4 cup vegetable oil

In a large bowl, combine flour and all other dry ingredients. In a second bowl, combine milk and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until golden brown, turn when tops are bubbly and edges are slightly dry. Makes 16 pancakes.

Rookie's Notes: I like mine with maple syrup. Jack prefers powdered sugar. And Van prefers a 6 oz. bottle of Good Start.