recipe no. 4: pumpkin pancakes

happy saturday. it's my first full weekend off staying here in the city in months, and we are definitely craving slow days - especially considering the pouring rain that's going on outside our bay windows. i wanted to cook something to celebrate fall, and alex loves pancakes more than life itself, so behold: from scratch pumpkin pancakes thanks to genius kitchen's website.

what you'll need:

• 1 & 1/4 cups all purpose flour (i used whole wheat flour, don't know if i'd do that again but they certainly weren't ruined because of it)

• 2 tablespoons sugar (i used sugar in the raw)

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon (i'd go a little heavier though, because we love cinnamon and i feel like it could have used a little extra kick)

• 1/2 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 salt

• 1 pinch ground cloves

• 1 cup milk (i used half and half to make it extra fluffy)

• 6 tablespoons canned pumpkin puree

• 2 tablespoons melted butter

• 1 egg

what you'll do:

1. whisk your dry ingredients: flour, sugar, baking powder, spices and salt in a big bowl

2. whisk your wet ingredients: milk, pumpkin, melted butter, and egg in a smaller bowl

3. fold your wet ingredients into your dry ingredients - keep it a little chunky so they will get fluffy

4. spray a skillet and drop 1/4 cup of mixture into the the pan, heat over medium

5. cook for about three minutes on each side (i might also try heating on low for a longer period of time to make sure it cooks all the way through)

6. enjoy with butter and syrup (we also paired with crispy bacon)

makes about 10 dollar-sized pancakes, plenty for two.