Pumpkin Pancakes

Pumpkin Pancakes
with spiced peach compote and whipped cream

Compote:
4 cups fresh or frozen peaches, peeled and sliced
1 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon vanilla
1 tablespoon cornstarch

For pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons brown sugar (packed)
1 1/2 cups buttermilk
1 cup pumpkin purée, fresh or canned **
2 tablespoons melted butter
3 eggs
4 tablespoons vegetable oil

Whipped cream:
1 pint heavy whipping cream
1 teaspoon real vanilla extract
1 teaspoon powdered sugar
1/2 teaspoon nutmeg (fresh grated if possible)

To make compote: Peel and pit peaches, if necessary; cut into slices about 1/2-inch thick. Place into 1-quart saucepan. Add sugar, spices and vanilla. Cook over low heat until peaches are soft completely through.

Stir 2 tablespoons cold water into the cornstarch. When they are fully blended without lumps, stir into peach mixture. Set aside.

To make pancakes: Combine flour, baking powder, soda, salt and brown sugar in a large bowl; mix thoroughly.

In another bowl, combine buttermilk, pumpkin purée, butter and eggs; whisk until well-blended.

**If using canned pumpkin purée, be sure to buy pure pumpkin, not the pumpkin pie filling, which is sweetened and spiced