Pumpkin Pancakes

01Method

1. 1

   Combine the flour, sugar, baking powder, cinnamon, and nutmeg by sifting them together into a large mixing bowl.

2. 2

   In a separate bowl, whisk together the milk, pumpkin puree, egg, and oil until the mixture is smooth. Fold the wet ingredients into the dry ingredients until just incorporated; if the batter seems too stiff, loosen it with milk added one tablespoon at a time. The finished batter should be thick yet pourable and slightly lumpy.

3. 3

   Lightly grease a griddle and heat it over medium-high heat to 175 °C (350 °F). Pour ladlefuls of batter onto the hot surface and cook until bubbles appear across the top and the edges look set, about 1 to 3 minutes. Flip each pancake and cook the second side until golden brown, roughly 1 minute. Continue with the remaining batter.

4. 4

   Plate the pancakes while still warm and serve with butter and maple syrup.