-
Combine the flour, brown sugar, baking powder, baking soda
-
and sea salt in a large mixing bowl.
-
Whisk together for 2 minutes to aerate the dry ingredients.
-
In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, allspice, egg, milk, 2 tablespoons vegetable oil, orange juice and orange zest.
-
Add in the dry ingredients. Stir until combined. Don’t over-mix.
-
Put the remaining vegetable oil and butter to a skillet on medium heat.
-
Pour the batter into the skillet (or ladle it, as I do)
-
In either case, a good amount per pancake is about ¼ cup.
-
Cook the pancakes for about 3 minutes each side, or until golden brown.
-
SERVE hot with maple syrup ! Enjoy.