Pumpkin Pancakes

I managed to treat myself to these awesome pancakes from Martha Stewart this morning before I headed off to school.  It didn't use up nearly enough of my leftover pumpkin puree to make these, but at least a little bit more is gone now!  But anyway, these pancakes are fluffy, moist and ridiculously nummy!  This recipe makes enough for about four standard sized pancakes, and could feed two normal people.  Alex could eat four all by himself!  Rating 8/10.

Ingredients

• 1 1/4 cups of flour
• 2 tsp of baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt (you can add more)
• 1/8 tsp ground nutmeg
• pinch of ground cloves
• 1 cup of milk
• 1 egg
• 1/4 cup of pumpkin puree + 2 tablespoons
• 2 1/2 tsp olive oil

Combine the dry ingredients and wet ingredients in separate bowls and mix thoroughly.  Combine the wet and dry mixtures and mix until well-blended.  Cook in a PAM-ed (or buttered) pan for about 2.5 minutes over medium heat on each side, or until the edges of the pancake are done and the top starts to look a little "settled". 

Serve with maple syrup, cranberry sauce, anything!