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Makes 12 pancakes with a diameter of 13 – 14 cm
Ingredients
- 1 and 2/3 cups (400 ml) Plain flour (sifted)
- 1/4 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Vanilla
- 2 - 3 tablespoons Sugar
- 1 cup (240ml) Milk
- 1 tablespoon Vinegar
- 1 cup (240ml) Pumpkin puree
- 2 tablespoons Butter (melted)
- For serving: Honey and chopped walnut
Instructions
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In a large bowl, stir together all dry ingredients - sifted flour, baking soda, baking powder, sugar, vanilla, cinnamon and salt. In a separate bowl, whisk together the liquid ingredients – milk, vinegar and pumpkin puree. Pour the liquid ingredients into the bowl with the dry ingredients, using an egg beater, beat until you have a smooth batter. Be careful not to overmix. Add the melted butter into the mixture and mix.
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Heat a non-stick frying pan over a high heat for 1 minute and decrease the temperature to medium heat. It is not necessary to put butter into the pan, add a small piece of butter only if the pancakes start to stick. Add a ladle of batter to become a pancake with a diameter of 13 -14 cm (because of its light and soft texture, it’s difficult to turn over a larger pancake). Wait until the top of the pancake begins to bubble, then turn it over with wooden, plastic or silicone spatula and cook until both sides are golden brown. Repeat until all the batter is used up.
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Serve with honey and chopped walnut.
