Use either fresh or canned pumpkin to warm your loved ones up on a cool autumn morning!
INGREDIENTS
Servings: 6
Milk
1 ½ cups
Pumpkin puree
1 cup
Egg
1
Vegetable oil
2 tbsp.
Vinegar
2 tbsp.
All-purpose flour
2 cups
Brown sugar
3 tbsp.
Baking powder
2 tsp.
Baking soda
1 tsp.
Ground allspice
1 tsp.
Ground cinnamon
1 tsp.
Ground ginger
½ tsp.
Salt
½ tsp.
DIRECTIONS
- Combine the first five ingredients (from milk to vinegar) in a bowl.
- Mix all the remaining ingredients (from flour to salt) in a separate bowl and stir the mixture into the pumpkin mixture just to combine.
- Lightly oil a griddle or a frying pan over a medium high heat and pour the batter on it (about ¼ cup for each pancake).
- Cook until brown on both sides and serve while hot.
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