Ingredients:
1 egg
1 cup pumpkin puree (not pumpkin pie filling)
1 and ¾ cups milk
1 tablespoon Two Rivers Olive Oil Company’s olive oil (Try our Butter Olive Oil)
2 cups all purpose flour
4 tablespoons brown sugar
1 tablespoon cinnamon
1 and ½ teaspoons ginger
½ teaspoon salt
2 teaspoons greek yogurt
Caramel sauce to taste
Instructions:
Combine egg, pumpkin puree, milk and oil in a large bowl.
Combine flour, brown sugar, cinnamon, ginger, and salt in another large bowl.
Slowly add the dry mixture into the pumpkin mixture and stir until blended. Don’t overmix the batter, just until blended.
Lightly oil a frying pan and heat it over medium-high heat.
Pour ½ ladle of the batter in the pan for one pancake. Fry one side for about 3 minutes, flip them over and cook the other side for 1-2 minutes. Both sides will get golden brown.
Serve hot with a little greek yogurt and caramel sauce.