Pumpkin Pancakes with Cream Cheese Syrup

Pancake Batter
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 to 1/2 cup canned pumpkin
2 tbsp. brown sugar
2 eggs
1 1/4 cup milk
2 to 3 tbsp. oil or melted butter
1 tsp vanilla

Mix the dry ingredients. Mix the wet ingredients. Mix wet & dry ingredients together until moistened (try to avoid over mixing). Cook on skillet or griddle over medium heat.

The syrup requires a little experimenting. You can use canned cream cheese frosting thinned with milk, vanilla frosting mixed with some cream cheese then thinned, or make some cream cheese frosting from scratch. (You can try 4oz cream cheese, ¼ cup margarine, 1 cup powdered sugar, ½ tsp vanilla, milk to thin to your desired consistency.) These are also good with regular maple syrup sprinkled with a little cinnamon.