PUMPKIN PANCAKES WITH MAPLE WHIPPED CREAM

11/2 cups ( 375 mL) all- purpose flour 2 tbsp ( 30 mL) granulated sugar 1 tbsp ( 15 mL) baking powder 1 tsp ( 5 mL) cinnamon 1/2 tsp ( 2.5 mL) salt 1/ 8 tsp ( 0.5 mL) nutmeg 1/ 3 tsp ( 2 mL) ground cloves 11/4 cups ( 310 mL) 2% milk 1/2 cup ( 125 mL) unsweetened pumpkin puree 2 large eggs 2 tsp ( 10 mL) vanilla 2 tbsp ( 30 mL) salted butter, melted 1 tbsp ( 15 mL) canola oil Maple Whipped Cream ( see recipe) Maple syrup

Combine flour, sugar, baking powder, cinnamon, salt, nutmeg and cloves in a small bowl. Whisk milk, pumpkin, eggs and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients. Stir until almost fully combined. Stir in butter until just combined.

Do not overmix. Let stand for 5 minutes.

Heat oil in a large frypan over medium heat. For each pancake, pour 1/ 4 cup batter into frypan. Cook pancakes in batches until golden brown, about 2- 4 minutes per side. Add more oil as necessary.

Serve with Maple Whipped Cream and maple syrup. Makes about 14.

Maple Whipped Cream:

1 cup ( 250 mL) whipping cream 2 tbsp ( 30 mL) maple syrup 1 tsp ( 5 mL) maple extract or vanilla

Combine all ingredients in an electric mixer bowl. Beat with the whisk attachment until stiff peaks form.

Makes about 2 cups ( 500 mL).