1 Cup All Purpose Flour
1 Tbsp. Granulated Sugar
2 tsp. Baking Powder
½ tsp. Salt
¾ Cup Milk
¼ Cup Canola Oil
½ Cup Pumpkin Puree-fresh or canned (not pumpkin pie filling)
Measure the flour, sugar, baking powder and salt in a bowl large enough to accommodate the other ingredients. Whisk until combined or sift if necessary.
In a separate bowl whisk together the egg, milk, oil and pumpkin until smooth.
Add the liquid ingredients to the dry ingredients and whisk just until barely smooth.
Check the consistency of the batter. Place a tablespoon of the batter on the griddle and see if it properly spreads out and sets a pancake. If too thick, add 1 tablespoon of water or milk at a time until correct.
Cook on a preheated 350ºf , greased griddle for about 3 minutes on a side or until done. Great served with maple syrup, cinnamon whipped cream. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com