Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.