|All-purpose flour||2 cups|
|Brown sugar||2 tablespoons|
|White sugar||1 tablespoon|
|Baking powder||2 teaspoons|
|Baking soda||1 teaspoon|
|Pumpkin puree||1 cup|
|Ground cinnamon||1 teaspoon|
|Ground ginger||1/2 teaspoon|
|Ground allspice||1/2 teaspoon|
|Milk||1 1/2 cups|
|Vegetable oil||2 tablespoons|
|Lemon juice||2 tablespoons|
|Lemon zest||2 teaspoons, grated|
|Vegetable oil||1 teaspoon|
15 minutes to prepare, 45 minutes to cook, ready in 1 hour and 15 minutes
It’s easy to make regular pancakes and just put “stuff” on them. This takes a different approach, incorporating the flavors into the pancake batter itself.
Despite the relatively long list on ingredients, it’s not difficult to make!
Step 1: In a large bowl, mix up the flour, both sugars, baking powder and soda, and salt – whisk them together for a couple of minutes of aerate the mixture.
Step 2: Get a separate bowl, and mix up the pumpkin puree, cinnamon, ginger, allspice, egg, milk, two tablespoons of oil, lemon juice and zest.
Step 3: Add the flour mixture you created in step one – just stir it until it’s moistened though. You don’t need to overmix it.
Step 4: Put the teaspoon of vegetable oil in a skillet, over a medium heat.
Step 5: Pour 1/4 cup of your batter into the skillet at a time, until it’s full.
Step 6: Let the pancakes cook until they’re a nice golden brown color.
That wasn’t too bad. They’re certainly a lot more aromatic to cook than regular pancakes!