Pumpkin pancakes

Whisk all-purpose flour, brown and white sugar, baking powder, baking soda, cinnamon, ginger, allspice and salt a minute or two, in place of sifting.

Mix pumpkin puree, one egg, milk and lemon zest well, then add the oil and lemon juice.

Stir in the dry ingredients just until it comes together.

Drop about quarter-cup amounts into a skillet on medium-high with a little vegetable oil; about three minutes per side, flipping when bigger bubbles come up through the top.

Top with butter, maple syrup and a garnish of pumpkin seeds.