Martha Stewart Living Pumpkin Pancakes

...from the October 2006 issue

Combine in a medium bowl:
1 1/4 cups all purpose flour
2 tablespoons sugar
2 tsp baking powder
1/2 tsp each, cinnamon, ground ginger and salt
1/8 tsp nutmeg
a pinch of ground cloves

In a separate bowl stir together 1 cup milk
6 tbsp pumpkin puree
2 tbsp melted butter
and egg

fold liquids into try ingredients. Melt some butter in a skillet over medium heat; our in 1/4 cup batter for each pancake. Cook about 2 minutes per side. Serve with butter and syrup. Makes 8 to 10

RK's variation: I used brown sugar instead of white, and I left out the butter. I cooked 3 at a time on a skillet!

OMG these are SO good you HAVE to make them one time, I insist. Thank you Martha, thank you, thank you, thank you!!!!