Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup low-fat milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Directions:

1.  Whisk flour, sugar, baking powder, spices and salt in a bowl. 
2.  In a separate bowl whisk together milk, pumpkin, melted butter, and egg. 
3.  Fold mixture into dry ingredients. 
4.  Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. 
5.  Cook pancakes about 3 minutes per side. 
6.  Serve with butter and syrup. Makes about six 6-inch pancakes.