Bourbon Pumpkin Pancakes

2 cups all purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 1/2 cups buttermilk

1 cup canned pumpkin puree

1/4 cup bourbon

2 tablespoons vegetable oil

1 large egg

1 cup real maple syrup

2 tablespoons bourbon

In a medium bowl, whisk together the flour and the next eight ingredients (through nutmeg).  In a small bowl, beat the egg.  Add the buttermilk, pumpkin, bourbon and oil and whisk until well combined.  Add the pumpkin mixture to the flour mixture and stir until just combined.

In a small oven-proof bowl, measuring cup, or pitcher, combine the maple syrup and bourbon.

Set the oven to "warm."  Place a heat-proof plate in the oven to keep cooked pancakes warm.  Carefully place the bourbon maple syrup in the oven to warm, making sure that it is on a stable surface (put a plate under it, if you are worried).

Grease a griddle and heat to medium-low.  Using a large cookie scoop or a 1/4 cup measure, scoop the batter onto the hot griddle.  Use the back of the scoop to spread the batter a bit.  Cook the pancakes for 1-2 minutes, until the edges begin to dull.  Flip and cook for 1-2 minutes more, and stack the cooked pancakes in the oven to keep warm until serving.  Top the pancakes with the warm bourbon maple syrup.

Belle of the Kitchen