PUMPKIN-CLOVE PANCAKES

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.

Makes about 15.