In San Francisco's Glen Park neighborhood, there's a bustling coffee shop by the name of Tygers, and if you're lucky, the morning you eat there will be a morning pumpkin pancakes appear on their "Specials" board
If you can't make it to San Francisco's Glen Park neighborhood, then try this version, copied from an old issue of Yankee magazine. As good as Tyger's is, these are even better, especially if you warm your plates, fry up some pepper bacon, and sprinkle with toasted pecans.
(Besides, isn't breakfast tastier when you don't have to change out of your pajamas?)
These pancakes appearing on my table are as sure a sign of autumn as the leaves turning in the Sierras and a wardrobe change into corduroy and wool.
Sift into a large bowl:
1 1/2 flour
2 tbl baking powder
2 tbl brown sugar, packed
1 tsp salt
2 tsp cinnamon
1 tsp allspice
a couple scrapings of nutmeg
1 1/2 c evaporated milk
1 c pumpkin puree (if you're using fresh squash, cook briefly, stirring, over medium high heat to remove excess water).
2 large eggs, lightly beaten
1 1/2 tsp vanilla extract
1/4 c bacon drippings
Pour batter onto pre-greased skillet by 1/3 cupfuls. Cook for two minutes per side, or until golden and cooked through. Serve with warmed maple syrup.