Pumpkin Pancakes with Chocolate Icing {breakfast}

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon each cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves.
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; top with chocolate icing, sprinkle with powdered sugar. (optional)