Pumpkin-Clove Pancakes Name: Crystal Veillette Base: Ft Campbell, KY Recipe: 2 cups all purpose flour 6 tablespoons (packed) brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 2/3 cups buttermilk 3/4 cup canned solid pack pumpkin 3 large eggs 2 tablespoons (1/4 stick) butter, melted 4 tablespoons (about) butter Pure maple syrup Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve pancakes hot with maple syrup.