Pumpkin Pancakes!

Last weekend, we had company, and Mike made us pumpkin pancakes.  They were delicious!  They really tasted like a mix of pumpkin pie and pancake, with a rich, creamy texture.  So, I'm going to share the recipe, which he found in a Saveur magazine that he found in one of those giveaway piles at the library:

Shopsin's Pumpkin Pancakes

1 3⁄4 cups flour

3 tbsp. sugar

1 tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. ground cloves

1 tsp. ground ginger

1⁄2 tsp. kosher salt

1⁄4 tsp. ground allspice

1 cup canned pumpkin purée (Mike used one of our own pumpkins)

1 cup heavy cream

1⁄2 cup milk

2 eggs, lightly beaten

6 tbsp. canola oil

Butter and maple syrup, for serving

1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth. 

2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

(I had mine with vanilla yogurt, and it was yummy.)