Golden Diner-style pumpkin pancakes with pumpkin maple syrup and spiced cream cheese topping

Cut large slices of pumpkin for the milk; peel and dice more pumpkin evenly for the syrup.

Roast the pumpkin slices in a pan with butter until coloured on both sides.

Off the heat add the milk, then simmer on low with the cinnamon, ginger and cloves for 10 minutes, until the pumpkin is very tender.

Mash the pumpkin into the milk to release colour and flavour; strain (keep the pulp for puree if wanted) and cool.

Whisk the flour, sugar, spiced milk, sour cream and yeast until no lumps; cover and proof about 2 hours on the counter.

For the syrup, lightly caramelise the diced pumpkin in butter in a small saute pan over medium-high; add the brown sugar and caramelise lightly; deglaze with a little soy sauce, add the maple syrup and reduce by about a quarter.

For the topping, whip softened butter with cinnamon, ginger, cloves and fresh vanilla; add the brown sugar and whipped cream cheese and mix until light. Chill about 30 minutes.

Add the eggs, baking soda and remaining flour to the proofed batter and whisk well.

Heat a small nonstick saute pan over medium-high; ladle in about 1.25 cups of batter and cook about 1 minute until the edges set.

Transfer to a 400F oven for 2 to 3 minutes until cooked through and lightly browned on top; flip out onto a plate.

Top the stack with a dollop of the cream cheese topping and a drizzle of pumpkin maple syrup.