Pumpkin Pancakes

It's Sunday morning here.  And, unlike a lot of places, summer just shows up in July.  No questions, no suprises, no late-afternoon rain to keep us guessing or bolts of lightening to keep us wondering.  Nope, here summer comes right on schedule, the sun peeking up over the horizon, shining rays seeping through the slits in your window shades.  It's the kind of morning that turns into yoga at sunrise, or walks into the park or lazy lie-ins.  Anything lovely could happen; any given Sunday.

Here, it's a pancake kind of Sunday, so let's have some... no suprises.

Pumpkin Pancakes (from Saveur)

1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving

 1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice.  Add pumpkin, cream, milk, and eggs; whisk until smooth. 

2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. 

Serve pancakes hot with butter and syrup. (or maybe some sweetened mascarpone from this recipe?)
 
SERVES 8 (or 3 members of the Rose family)