Pumpkin Pancakes

This recipe came from Martha Stewart

1 1/4 cups all-purpose flour

2 tablespoons sugar; 2 teaspoons baking powder

1/2 teaspoon each cinnamon, ground ginger

1/8 teaspoon nutmeg

a pinch of ground cloves.

Mix dry ingredients in a separate bowl. Stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg in 2nd bowl; 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.

My optional add – ins: ground flaxseed for added fiber and omega-3. May try ground pecans or walnuts next time. I think I forgot the ground cloves and it was fine, but will add them next time.