Pumpkin Pancakes

Total Time: 29 mins Preparation Time: 12 mins Cook Time: 17 mins

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup potato starch
• 3 tablespoons superfine sugar
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon baking soda
• 2 tablespoons unsalted butter, melted
• 1/2 cup milk, warmed
• 1 egg, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup pureed canned pumpkin

Recipe

• 1 mesure the dry ingredients into a large bowl & wisk to combine.
• 2 add the melted butter & warmed milk in a saucepan & microwave for 30 seconds.
• 3 run the egg under warm water for 20 seconds,then crack it into a medium size bowl.
• 4 add the butter & the milk vanilla & pumpkin to the bowl.lightly stir to comine.
• 5 add the wet ingredients to & wisk until just blended.
• 6 allow to sit for 3-4 minuites before cooking.
• 7 heat a large skillet or griddle over medium heat.
• 8 drop 1-2 tablespoons of canola oil in the pan & distribute it by shaking or with a metal spatula.
• 9 when you can feel the heat about 3 inches off the pans surface,it's readyfor use.
• 10 ladle about 1/4 cup of batter onto the pan-it should sizzle when it contacts the hot oil.
• 11 flip the pancakes when the bubbles appear and pop across their tops 3-4 minuites later.
• 12 cook the pancakes for about another minute and either serve immediately or transfer to a plate warming in the oven.
• 13 serve with warmed maple syrup and butter.