I’ve never met a man who didn’t love these pancakes. Heck, I’ve never met a man who didn’t love any pancake, but these rank in the extra-special category. I pull this recipe out anytime I may need a little spousal redemption. Trust me, I’m no fool.

Pumpkin Pie Pancakes
(molasses bacon butter, green mango fool)
serves 4

Ingredients:
11⁄2 cups all-purpose flour
1 teaspoon pumpkin pie spice
Pinch of ground ginger
1⁄2 teaspoon kosher salt
2 teaspoons baking powder
4 tablespoons sugar
2 large eggs
1⁄4 cup (1⁄2 stick) butter, melted, plus more for the griddle
33⁄4 cup mashed cooked pumpkin
2⁄3 cup milk
1 teaspoon vanilla extract
Molasses Bacon Butter (recipe follows)
Green Mango Fool (recipe follows)

Directions:
In a large mixing bowl, whisk together the flour, pumpkin pie spice, ginger, salt, and baking powder. In a separate medium-size mixing bowl, combine the sugar, eggs, butter, pumpkin, milk, and vanilla. Slowly pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Heat a griddle or skillet over medium-high heat and grease with butter. Pour 1⁄4 cup batter for each pancake and cook until the pancakes bubble and the edges are dry. Flip the pancakes and cook the other side for 1 to 2 minutes. Transfer to a serving platter to keep warm. Repeat with the remaining batter. Serve warm with Molasses Bacon Butter and Green Mango Fool.

Molasses Bacon Butter
yields 3/4 cup

Ingredients:
1/2 pound bacon, cooked crisp, drained, and roughly chopped
1/2 cup (1 stick) unsalted butter, at room temperature 1 tablespoon molasses

Directions:
Put the bacon, butter, and molasses in a small mixing bowl and stir until just combined.

Green Mango Fool
yields 2 cups

Ingredients:
2 green mangoes, peeled, pitted, and diced 1/3 cup sugar
1 cup cold heavy cream

Directions:
In a medium saucepan, bring the mangoes, sugar, and 1/2 cup water to a boil, lower the heat, and simmer for 20 minutes, or until the mixture thickens. Remove the pan from the heat and let the mixture cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until it forms stiff peaks. Fold the cream into the cooled mango mixture and serve.