Pumpkin Pancakes - Test 3

https://sweetpeasandsaffron.com/pumpkin-pancakes-recipe/#wprm-recipe-container-24665

1 - One of the many advantages about having the occasional WWOOFer come stay at the farm is that every so often one of them likes to cook and does it well. Natalia made these lovely pancakes and was kind enough to share the recipe with me. If you click on the link, you'll see I've already made changes commensurate with the farm's ethos.

2 - The original recipe is above. I'd going to do a radical transformation of the order in which things are done to reflect how I actually do it.

¼ cup butter, melted 52 g

¼ cup brown sugar 52 g

4 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 cup pumpkin puree 226 g

2 eggs

2 cups milk 490 g

1 tsp vanilla extract

2 cups flour 250 g

1 tsp baking powder

1 tsp baking soda

1. Melt the butter and set aside.
2. In a large bowl thoroughly combine the sugar and spices. 
3. Stir in the butter and the pumpkin puree and mix until well combined. 
4. Add the eggs, whisk until smooth. 
5. Stir in the milk and vanilla.
6. Whisk in the baking powder and the baking soda.
7. With a wooden spoon add the flour and fold in just until the batter is smooth and no pockets of flour remain.
8. Ladle in ¼ cup of the batter into the pan at a time. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Flip and cook for 1 more minute on the other side, or until cooked through. Eat.