Pumpkin pancakes


1 oz butter (melted)
1 cup milk
6T pumpkin puree
1 egg (beaten)
1 1/4c flour
2T sugar
2t Baking Powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/8 tsp nutmeg
1/8 tsp ground clove
1/2 tsp salt


Add melted butter to pumpkin puree.

Whisk in remaining wet ingredients.

Fold in dry ingredients.

Portion 1/4 cup scoops onto hot griddle flip when bubbles form and edges set.

Serve hot with maple, whipped cream, etc.