PUMPKIN SPICE PANCAKES

• 2 cups of APF (all purpose flour)

• 1 tsp of kosher salt

• 2 Tbsp of white granulated sugar

• 3 Tbsp light brown sugar

• 3 tsp baking powder

• 1 1/2 cups of whole milk (you can use any milk)

• 1 large egg

• 3 Tbsp unsalted butter, melted and cooled ( plus extra for pan)

• 1 Tbsp vanilla ext.

• 1/4 cup pumpkin puree

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

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DIRECTIONS:

1. Start by melting your butter and setting it aside to cool.

2. Next, in a medium sized bowl mix together the dry ingredients; flour, salt, sugars, spices, and baking powder. Whisk to combine.

3. Next, combine the wet ingredients in a separate container from the dry (I like to use my two cup measuring cup). Start with the milk, vanilla, and vanilla bean, then add in the cooled butter, and pumpkin puree, whisk to combine. Then, making sure the milk mixture is cooled, add in the egg and whisk to combine.

4. Once you have both the dry and wet ingredients ready, combine into one bowl and whisk to blend evenly.

5. Now the batter is ready to cook (I like to let it chill overnight in the refrigerator to set, but it’s not necessary).

6. To cook, I use a cast iron pan over medium heat with either butter or coconut oil. place 3 to 4 ice cream scoop size dollops of the batter into the pan (make sure to give them space) and cook 1-2 minutes per side.

7. Enjoy the batter for up to three days in the refrigerator in an airtight container.