Pumpkin Pancakes

Yield: 12 pancakes

• 1-1/2 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons firmly packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1-1/2 cups canned evaporated milk (not condensed)
• 1 cup solid-pack canned pumpkin
• 2 large eggs, lightly beaten
• 1-1/2 teaspoons vanilla
• 1/4 cup bacon drippings (liquid, but not hot)
• maple syrup, honey, or fresh fruit as accompaniment

Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.