Pumpkin Pancakes III


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.