Ingredients
1¼ cups full cream milk
1 cup pumpkin purée
1 egg
2 tbsp rice bran oil
2 tbsp SIDS RASPBERRY VINEGAR
2 cups flour
2 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice, ground
1 tsp cinnamon, ground
½ tsp ginger, ground
½ tsp salt
Directions
In a food processor, blitz the milk, pumpkin, egg, oil and SIDS RASPBERRY VINEGAR. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
