Pumpkin Pancakes

I stumbled across this recipe last fall. I made it a few times over the course of the holiday months, and haven't made it again since early Spring, at least. However, now that it is October and my thoughts are starting to turn to harvest and holidays I started craving these pancakes. They are best served with real maple syrup. (Everything is best with real maple syrup.)

Pumpkin Pancakes
Source: The Jet Set blog

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can of evaporated milk (12 ounces)
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

If you have time, process the pumpkin with about 1/3 can of milk in the food processor to break up the fibers; if you don't, just stir together the wet ingredients. Whisk dry ingredients together (you can do pumpkin pie spice if you want.) Add wet to dry and stir until just combined. Allow batter to rest while griddle is heating. Batter will be fluffy. Drop batter onto the grill, spread out with a butter knife or spatula. These take a little longer than regular pancakes to cook. Turn once until both sides are golden. Serve with maple syrup. . . .and if you're us, with whipped cream stars, too.